INGREDIENTS 

250-300g (one package) Plain tofu, extra firm - frozen and thawed beforehand
2-3 stalks bok choy
1-2 knobs ginger
Garlic (approx 5 cloves)
180-200g Jasmine rice
Salt

For the sauce:
Smooth peanut butter
Soy sauce (regular or light)
Mirin
Rice vinegar
Chili oil (ideally Lao Gan Ma spicy chili crisp, but any asian chili oil will do)

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RECIPE

Make sauce:
1 tbsp peanut butter
1 tbsp crispy chilli oil
A splash of mirin and rice vinegar
A splash of soy sauce

Make stir fry:
Pat / squeeze all of the moisture out of the defrosted tofu
Fry garlic and ginger in vegetable oil
Add tofu, fry til lightly crispy
Blanche pak choi until very green
cut into 1 inch chunks
Add sauce, stir fry for 2 minutes
Add pak choi, stir fry for 2 more minutes

Make rice:
Wash rice in saucepan, repeat until water runs clear
Add water to first finger joint
Put on medium-high heat with cover on top
Once boiling, remove cover and turn to low
Once cooked, replace lid and rest for minimum 5 minutes