TOFU, BOK CHOY AND SHIMEJI MUSHROOM STIR FRY
Mix 1 teaspoon cornflour in quarter cup water and set aside.
Mix together 4 tablespoon soy sauce, 2 tablespoon sweet chilli sauce, 2 tablespoon peri-peri sauce, 2 tablespoons vinegar and a tablespoon honey.
Cut 250g tofu into cubes. Season with salt and pepper to taste, and 1 teaspoon cajun spice. Dust with 1 teaspoon cornflour.
Heat some olive oil and some sesame oil in a wok. Fry tofu in two batches, about 3 minutes per batch. Set aside.
Fry 1 punnet shimeji mushrooms for 3 minutes. Remove from wok.
Add more oil to wok. Fry 1 sliced onion and some chopped green chillies. When onions are lightly browned, add 2 teaspoon ginger and garlic paste. Fry for a few seconds. Add 1 sliced red pepper. Stir fry for 3 minutes, then add bok choy. After 3 minutes, throw in the sauce mix. Toss well, then add the cornflour mix. Throw in the tofu and mushrooms, stir fry for 2 minutes, then remove from wok. Serve with noodles or rice.
FOODILICIOUS 