A colourfuly crunchy dish offset by the soft texture of the tofu. Choy sum is one of the most popular vegetables in China – the flowering shoots are tender and sweet and the main stems full of flavour. Great for vegetaraians.

Serves 2

1 bunch choy sum (about 500g), chopped in 7.5cm lengths
225g firm tofu, cut in 2.5cm cubes
2 tbsp Kikkoman teriyaki marinade
1 teaspoon toasted sesame oil
2 – 3 tablespoonp vegetable or peanut oil
1 onion, cut into quarters, then quartered again
1 tablespoon freshly grated ginger
2 cloves garlic, finely chopped
150g tinned baby corn, drained (or use fresh)
125g sugar snaps, washed
1 tablespoon light soy sauce
2 tablespoons toasted sesame seeds

Wash the choy sum and set aside. Marinate the cubed tofu in the teriyaki marinade and sesame oil for about an hour (the longer it marinates the more flavour it will have).
Heat a wok, put in 1 1/2 tbsp oil, add the onion and stir-fry 1 – 2 minutes. Add the ginger and garlic and stir fry 30 seconds. Remove onion mixture to a plate.
Put half the tofu cubes into the wok and cook, turning carefully in the hot oil until browned all over. Remove to the plate. Repeat with remaining tofu, using more oil to prevent sticking.
Add the choy sum, baby corn and sugar snaps to the wok and toss for 1 – 2 minutes. Return the onion mixture and tofu cubes. Toss well to combine being careful not to break up the tofu. Drizzle with the remaining marinade. Add soy sauce to taste. A little extra sesame oil can also be drizzled through.
Serve at once sprinkled with toasted sesame seeds.