1 CHOY SUM & CRISP TOFU

PREP + COOK TIME 20 MINUTES SERVES 4

Cut 300g drained firm tofu into 2.5cm cubes. Heat ¼ cup vegetable oil in a wok over medium heat. Fry tofu, in two batches, turning, for 6 minutes or until crisp; drain on paper towel. Trim ends from 450g choy sum; cut in half. Drain all but 2 tablespoons of oil from wok. Heat oil in wok over high heat; stir-fry 1 thinly sliced clove garlic and a 4cm piece ginger cut into matchsticks, for 1 minute. Add choy sum stems; stir-fry for 1 minute. Add choy sum leaves and 250g halved cherry tomatoes; stir-fry for 1 minute. Add tofu and 2 tablespoons tamari; toss to heat.