Peanut-and-Chili-Flavored Bok Choy with Tofu
2 tbsp. BIO PLANÈTE Wok Oil
350 g /12 oz. tofu, diced
250 g / 9 oz. bok choy (also known as Chinese mustard or spoon cabbage), coarsely chopped
2 tbsp. peanuts
1 clove of garlic, chopped
4 tbsp. sweet chili sauce
2 tbsp. light soy sauce
Heat 1 tbsp. BIO PLANÈTE Wok Oil in a wok. Stir-fry tofu until golden yellow, put aside. Afterwards, stir-fry bok choy for seconds only, until leaves begin to collapse. Put aside with the tofu. Lightly roast the peanuts, remove them and place them separately.
Now heat the remaining oil in the wok and sauté the garlic for 30 seconds. Add soy sauce and chili sauce and bring it to a boil. Put tofu and bok choy back in and carefully mix it with the sauce. Add roasted peanuts before serving.