1 Package Ying Ying Nigari Tofu (300 g)
2 tablespoon oil
1 Crushed Garlic clove
1 teaspoon grated or minced ginger
1 tablespoon Oyster sauce
1 teaspoon sugar
4 quartered Oyster mushrooms
1 green onion sliced
1 baby bok choy quartered
Coriander leaves for garnish

Directions:

1. Cut tofu into bite-size pieces. Heat wok (or no-stick pan) over medium heat, add oil and heat until very hot (do not heat oil to the point of smoking). Put in tofu and cook until golden brown on all sides.
2. Add garlic, ginger, oyster sauce, soy sauce and sugar, then toss until well combined. Add oyster mushrooms, onion and bok choy, then simmer until the sauce has reduced a little and onion and bok choy have softened slightly.
3. Garnish with coriander leaves and serve as is or with rice.