Smoked tofu with pak choi and tomatoes

Ingredients for 2 servings:

• 750 g smoked tofu
• 2 onions, red
• 6 garlic cloves
• 2 stalk(s) lemongrass
• 2 Thai chili peppers (Birds Eye Chili)
• 250 g vine tomatoes
• 2 tbsp soy sauce
• 2 pak choi
• Rapeseed oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Dry the tofu slices with kitchen paper, cut them in half diagonally, and roughly chop the onions. Finely chop the garlic, chilies, and lemongrass and set them aside in a separate bowl. Roughly chop the tomatoes and cut the bok choy into strips lengthwise. In a pan with a lid, fry the tofu all over in oil until crispy. Remove the cooked tofu from the pan and drain on kitchen paper. In this pan, fry the onions over medium heat until translucent. Add the garlic, lemongrass, and chilies and fry for 2 minutes. Then add the tomatoes and mix everything well. Simmer the tomatoes for 8 minutes until thickened. Add a little water if needed and to taste. Add the soy sauce and mix everything together. Return the tofu and mix in. Distribute the bok choy in the pan and simmer, covered, for 2 minutes over increased heat. Then plate the dish. Serve with rice.