Chili Tofu Stir-Fry

• 10 1/2 oz firm silken tofu
• 1 tbsp peanut oil
• 1 None medium red onion, sliced thinly
• 2 cloves garlic, minced
• 1 None fresh long red chili, sliced thinly
• 1 None large red pepper, chopped coarsely
• 12 oz broccolini, chopped coarsely
• 10 1/2 oz gai lan or bok choy, chopped coarsely
• 10 1/2 oz choy sum or broccoli raab, chopped coarsely
• 1/4 cup hoisin sauce
• 1/4 cup oyster sauce
• 2 tbsp water
• 1 None lime, cut into wedges

1. Cut tofu into 3/4-inch cubes, spread, in single layer, on tray lined with paper towels. Cover tofu with more paper towels, and stand for 10 mins.
2. Heat half the oil in a wok. Stir-fry tofu, in batches, until browned lightly. Drain on paper towels.
3. Heat remaining oil in wok. Stir-fry onion, garlic, and chili until onion softens. Add pepper and broccolini; stir-fry until vegetables are tender. Add gai lan, choy sum, sauces, and the water; stir-fry until gai lan wilts.
4. Return tofu to wok; stir-fry until combined. Serve with lime wedges.

peanut oil, red onion, garlic, long red chili, red pepper, broccolini, bok choy, choy, hoisin sauce, oyster sauce, water, lime

Taken from recipes-plus.com/api/v2.0/recipes/29515 (may not work)