Sticky Hoisin Smoked Tofu Stir-Fry

Method

1. 1 Slice the drained tofu into four equal rectangles. Slice each rectangle lengthwise into strips, then cut those strips into squares approximately 1cm wide.
2. 2 Bring a pot of salted water to a boil. Add the tofu squares and boil for 5 minutes. This seasons the tofu and improves its final texture. Drain and set aside to cool slightly.
3. 3 In a small jar or bowl, whisk together the hoisin sauce, maple syrup, white miso, chilli oil, apple cider vinegar, cornstarch, 1 tbsp of the toasted sesame oil, and the 4 tbsp water. Mix until the cornstarch and miso are fully dissolved, then set aside.
4. 4 Heat a glug of toasted sesame oil in a pan over medium-high heat. Once the oil is shimmering and hot, add the tofu in a single layer. Do not overcrowd the pan. Let the tofu sit undisturbed for 3–5 minutes until the bottom is golden brown, then turn. Shake the pan occasionally to prevent sticking, ensuring the pieces are golden but not charred. Transfer the tofu to a plate lined with paper towels and wipe the pan clean.
5. 5 Add another glug of toasted sesame oil to the same pan. Add the white parts of the spring onion, the diced red onion, the ginger, and the garlic. Sauté until fragrant and the aromatics have softened.
6. 6 Add the sliced bell pepper, the sliced red onion, and the chopped bok choi. Cook for about 5 minutes, stirring frequently, until the pepper and sliced onion have softened slightly but still retain a crunch.
7. 7 Carefully incorporate the cooked tofu back into the pan. Pour over the hoisin marinade and stir gently to coat, taking care not to break the tofu squares. Once the sauce bubbles and becomes thick and glossy, turn off the heat.
8. 8 Spoon the mixture over bowls of jasmine rice. Top with coriander, the green parts of the spring onion, and the sesame seeds.