Serves 2, prep time 15 minutes, cooking time 20 minutes
INGREDIENTS
FOR THE SAUCE
The juice of 4 limes
½ cup brown sugar
3 tbsp soy sauce
1 tbsp ground turmeric
¼ tsp chilli powder
Rock salt
12-14 fried tofu cubes
(Available in most South-East Asian stores or online)
3 tbsp vegetable oil for frying
TO SERVE
2 bok choy, trimmed and washed
Method: Over a medium heat, stir-fry in a wok, with a little oil, seasoned with soy sauce and sesame oil.
Pickled ginger
Sesame seeds
Jasmine rice
METHOD
FOR THE SAUCE
Combine the lime juice, brown sugar, soy sauce, turmeric, and chilli powder in a pan.
Bring to a boil, then reduce heat to medium-low.
Simmer and stir occasionally until caramels thickened, about 8 minutes.
Remove from the heat. The caramel will thicken as it cools.
Meanwhile, on low-medium heat the oil in a shallow pan, then add the tofu.
Turn each cube until all sides become crispy, for 30-40 seconds.
Remove from the pan and place on kitchen towel.
Place the tofu in a bowl, pour over the caramel sauce and then stir to coat.
Serve the rice and bok choy into two serving bowls, add the tofu, top with sesame seeds, and pickled ginger, and then serve.
