Pan-fried tofu and bok choy | Reader's Digest Australia

Ingredients

• 2 carrots
• 4 spring onions (scallions)
• 2 small baby bok choy, sliced
• 200 g (7 oz) firm tofu, cut into cubes
• 2 small red chillies, seeded and finely chopped
• ¼ cup (60 ml) peanut oil
• 2 tablespoons fresh lime juice
• 2 tablespoons salt–reduced soy sauce
• ¼ teaspoon grated fresh ginger
• ¼ teaspoon finely grated lemon zest
• ¼ teaspoon soft brown sugar
• 3 tablespoons roasted peanuts
• 1 tablespoon chopped fresh coriander (cilantro) leaves, to serve