1 pack extra firm tofu 1/2 cup plain flour 2 eggs, beaten 1 cup panko bread crumbs 1/4 cup sesame seeds (we love Alison’s Pantry) Avocado cooking oil, for frying (we love Olivado) 200g sugar snap peas 1 medium carrot, shredded/julienned 3 bok or 2 pak choy, quartered (we love The Fresh Grower) 1/2 red capsicum, finely sliced 1/2 cup Lee Kum Kee Chili Garlic Sauce 1/4 cup hoisin sauce (we love Lee Kum Kee) 1/4 cup roasted cashews (we love Alison’s Pantry) 1 spring onion, finely sliced
Sliced the tofu into 1/2cm thick slices. Place the egg and flour in separate bowls. In another bowl, mix together the breadcrumbs and sesame seeds, then crumb each tofu slice by dipping in flour, egg, then the breadcrumbs.
In a pan, bring a generous drizzle of oil to a medium high heat. Once heated, pan fry the tofu slices until golden brown on each side. Set aside on a paper towel.
Bring an electric wok or large frying pan to a high heat. Drizzle with oil, then add the vegetables. Stir fry until the vegetables become tender, then add in the sauces and cashews. Season to taste, then serve immediately with the sesame tofu.