Pak choi and mushroom stir fry

Steps

1. Mix ingredients from water to sesame oil in a small bowl and set aside.
2. Clean and cook the rice. Drain and press the tofu.
3. Heat ¼ cup water in the wok over medium high. Once the water boils add the pak choi and sprinkle with a pinch of salt.
4. Cover and let steam for 30 seconds. Uncover the pan and stir then repeat. Set aside.
5. Add a little sesame oil to the wok then add the ginger and garlic.
6. Once fragrant crumble in the tofu and add soy sauce, miso paste and chilli oil. Fry until slightly crispy, set aside.
7. Add 2 tablespoons of peanut oil to the wok, turn to high heat.
8. Add the mushrooms. Let sear for 1 minute without touching.
9. Flip the mushrooms, cook stirring occasionally, until browned and there’s no juice left in the pan.
10. Move the mushrooms to one side. Pour the remaining oil on the other side and add the chilli, garlic, ginger and green onion.
11. Stir a few times until the chilli pepper turns dark red.
12. Pour in the sauce. Stir and cook for 30 seconds.
13. Make cornstarch slurry and add to the pan with the tofu and pak choi. Cook until the sauce has thickened.