Hoisin Tofu with Vegetables

Updated at: Thu, 17 Aug 2023 02:28:08 GMT

Step 1

Place the tofu blocks between double layer paper towels and press firmly to remove any excess liquid.

Step 2

Chop the tofu into 2cm chunks, put in a small bowl and dust with cornflour.

Step 3

In a small frying pan, heat a film of oil over medium-high heat and sear the tofu until it starts to brown on each side. Pour over the combined hoisin, soy and oyster sauces along with sesame oil, brown sugar, sriracha and ginger. Allow to bubble and then remove the pan from the heat and set aside.

Step 4

Heat a large pan or wok over a medium-high heat, pour in a film of oil, add the eggplant and quickly cook until well coloured. Remove the eggplant from the pan to a plate.

Step 5

Next cook the onion, carrot, garlic and mushrooms with a little more oil for 5-8 minutes until the onion and carrot have started to soften. Return the eggplant to the pan along with the bok choy. Cook, tossing for a few minutes until the book choy has wilted. Add the tofu and sauce to the pan along with and gently toss for a minute or so.

Step 6

Serve topped with cashew nuts and coriander leaves.

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