Tofu And Vegetable Stir-Fry

• 11 ounces firm tofu
• flour
• 2 tablespoons vegetable oil
• 1 red pepper seeded and thinly sliced
• 1 onion thinly sliced
• 1 teaspoon ginger grated
• 1 clove garlic crushed
• 1 bunch broccolini trimmed
• 1 bunch baby bok choy quartered
• 4 ounces sugar snap peas trimmed
• 1/4 cup vegetable stock or water
• 2 tablespoons lite soy sauce
• 1 tablespoon sweet chili sauce
• 1 teaspoon sesame oil
• steamed rice to serve

1. Drain and cut tofu into 1-inch cubes. Coat with flour, shaking off excess. Heat oil in a wok or large skillet on high heat. Fry tofu for 2-3 mins, until crisp and golden. Drain on paper towels.
2. Reheat wok on high heat. Stir-fry pepper, onion, ginger and garlic for 1 min. Add broccolini, bok choy and snap peas and stir-fry for 2 mins.
3. Add vegetable stock or water, soy sauce, sweet chili sauce and sesame oil and stir-fry for 1 min.
4. Return tofu to wok and toss together until heated through. Serve with steamed rice.

tofu, flour, vegetable oil, red pepper, onion, ginger grated, garlic, baby bok choy, sugar snap peas, vegetable stock, soy sauce, sweet chili sauce, sesame oil, rice

Taken from www.yummly.com/recipe/Tofu-and-Vegetable-Stir-Fry-1407054 (may not work)