Ingredients

• 300 grams firm-style tofu
• sesame oil for frying
• 2 carrots, julienne sliced
• 3 celery stalks, sliced
• 150 grams asparagus
• ½ a 410 gram can baby corn
• 3-4 bok choy, sliced
• 1-2 tblsp chilli garlic sauce
• 3-4 tblsp light soy sauce

Method

1. Cut tofu into 2cm cubes. Heat a dash of sesame oil in a frying pan and pan fry the cubes of tofu until golden on all sides. Set aside.
2. Add a dash more oil and pan fry carrots, celery, asparagus, baby corn and bok choy. Toss until hot.
3. Return the tofu to the pan with chilli garlic sauce and light soy sauce. Serve over boiled rice that has been drizzled with sesame oil.