Tofu and bok choy stir fry

• 450 grams of tofu
• 1 tablespoon of soy sauce (for marinade)
• 1 teaspoon of sesame oil
• a sprinkle of cornflour
• 3 tablespoons of soy sauce (for sauce)
• 1 tablespoon of rice vinegar
• 2 tablespoons of shaoxing wine
• 1 tablespoon of brown sugar
• 1 tablespoon of water
• 3 bunches of bok choy
• 1 inch of ginger
• 3 cloves of garlic
• 1 tablespoon of oil
• 1 teaspoon of crushed chilli
• 1 cup of cashews

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Slice and dry the tofu, and add to a bag with soy sauce and sesame oil. Shake to coat, and leave to marinate for 10 minutes. Spread tofu on a baking tray and sprinkle with cornflour. Bake at 200°C for 20 minutes, flipping once during cooking.

Whisk soy sauce, rice vinegar, shaoxing wine, brown sugar, and water to make sauce, and set aside. Slice bok choy and set aside.

Peel and grate ginger and garlic and add to a hot pan with oil and crushed chilli. Cook for 1 minute, add bok choy, and cook until tender. Add tofu, cashews, and sauce, and stir until well coated.