Tofu braised with greens
Photo by Tam West
This has little resemblance to any traditional Chinese dish, I just like the flavours and creamy and crunchy textures.
- Heat a wok or deep frying pan over moderate heat and add the tofu, garlic, ginger, soy sauce and stock. Bring to the boil and sprinkle the spring onions over everything. Add the bok choy and broccoli in an even layer. Cover and simmer for 15 minutes.
- Uncover and serve drizzled with the sesame oil and sprinkled with the coriander and chilli. Serve sweet chilli sauce on the side. Good with rice or noodles.
More of Ray's Autumn casseroles