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This recipe is created in partnership with Good Chef Bad Chef by nutritionist Rosie Mansfield.
Dry the tofu between paper towels, then place on a plate with the cornstarch gently mix to coat. Heat half the olive oil in a large frypan then add the tofu and fry until crispy and golden. Set aside to drain on paper towel.
Heat a large wok with remaining olive oil and the sesame oil. Add ginger, garlic and chilli and fry for one minute. Add pak choy and cook for a further 5 minutes or so until wilted. Add tamari, orange juice and coconut sugar, along with the fried tofu and toss to coat.
Garnish with sesame seeds and fried shallots.