Tofu and Bok Choy Chinese Stir-Fry

Ingredients (Serves 2)

• ½ block (180g) firm tofu, cut into 1cm slices
• 1 head bok choy (85g), roughly chopped
• ⅙ carrot (30g), cut into thin strips
• Salad oil, as needed
• 
  Kewpie Chinese Dressing, to taste

Instructions

1. Drain the tofu and cut into 1cm-thick slices. To drain, wrap in a paper towel and microwave (600W) for 1 minute 30 seconds, then let cool.
2. Cut bok choy into bite-sized pieces. Separate stems and leaves.
3. Peel and slice the carrot into strips.
4. Heat oil in a pan and grill tofu slices until both sides are golden. Add carrot, then bok choy stems. Stir-fry until almost cooked, then add bok choy leaves and stir briefly.
5. Serve on a plate and drizzle with Kewpie Chinese Dressing.

Tips

• Make sure the tofu is well-drained to prevent water from diluting the flavor.