Crispy Tofu Stir Fry With Asian Greens | Donna Hay

Ingredients

• 600g firm tofu, drained and cut into 1cm batons
• 1½ tablespoons peanut oil
• 2 cups (400g) cooked brown rice
• 2 cloves garlic, thinly sliced
• 1 tablespoon finely shredded ginger
• 2 green onions (scallions), sliced
• 4 bunches baby bok choy (600g), trimmed and halved
• 1 tablespoon light soy sauce
• 2 tablespoons store-bought Asian chilli jam
• 2 tablespoons lime juice
• ¼ cup (35g) roasted peanuts, chopped
• 1 cup coriander (cilantro) leaves, to serve
• lime wedges, to serve