1tbsp olive oil

1 onion

4 tsp grated fresh ginger

2 tsp fennel seeds

2 tsp coriander

1 tsp turmeric

1 tsp salt

2 cups cubed firm organic tofu 

1/2 cup vegetable stock (organic is best)

4 heads of bok choy

2 tbsp lemon juice

– Heat the olive oil.

– Slice the onion and add to the pan with the grated ginger and fry for two minutes.

– Add the fennel seeds, coriander, turmeric and salt and fry for another minute.

– Add in the cubed tofu and stir so the spice mixture coats the tofu.

– Chop the bok choy in half and add to the pan along with the vegetable stock. Bring to the boil and then cover and simmer for 10 minutes or until the bok choy leaves have wilted.

– Stir in the lemon juice