This is one for even those who are dubious of tofu. It is a crisp textural wonderland when combined with just-cooked greens and rice. The key is to maintain some patience, turning the tofu to ensure it browns and crisps on all sides.
1 tbsp neutral oil (I used vegetable oil)
350g firm tofu, cut into bite-sized cubes
1-2 bunches choy sum, trimmed, washed thoroughly, cut in half widthways
3 tbsp maple syrup
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp crushed ginger
½ tsp mirin
2 tsp sesame seeds
1 tsp chilli flakes or excellent quality chilli oil (or more to taste)
1. Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into bite sized cubes.
2. Whisk the sauce ingredients in a small bowl and set aside.
3. Heat the oil in a wok or large based frypan over medium-high heat. When the oil is rippling across the surface, gently add the tofu and cook, without turning, until very crisp, about 2-3 minutes. Carefully turn and repeat on the other side for another two minutes.
4. Add the choy sum, and cook for 1 minute, turning regularly. Pour over the soy sauce mixture and cook, basting the tofu and vegetables until the sauce is just thick enough to coat (about 45 seconds to 1 minute).
5. Remove from heat and pour over bowls of brown rice. Sprinkle with sesame seeds and chilli flakes or chilli oil, if using. Serve piping hot.