Place all the sauce ingredients into a blender and blitz until you have a thick cream.
Cut the tofu into small squares.
Place a non-stick pan on medium-high heat, pour in the oil and fry the tofu until crisp and browned on all sides, then add the honey and soya sauce, toss to coat and remove from the heat.
Cut the white stems off the pak choi.
Pour a small amount of oil into a large pan, add the stems and fry until just softening, then add the leaves and sauce.
Cook until the leaves have softened.
Serve topped with crispy tofu, fresh coriander, spring onion and peanuts.
Reprinted with permission of Kate Liquorish
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