Stir-Fried Tofu and Bok Choy
Cut the tofu into bite-sized cubes. Crush the chile pepper in a mortar and mix with soy sauce, honey, balsamic vinegar and sesame oil to make a marinade. Pour the marinade over the tofu and let marinate for about 1 hour, turning occasionally.
Separate the leaves of bok choy, rinse, shake dry and chop the leaves as needed. Blanch the bok choy leaves in boiling salted water for about 5 minutes. Drain and season with salt and lemon juice.
Heat soybean oil in a wok and fry the tofu in it for about 4 minutes. Add the bok choy and cook briefly. Serve garnished with basil.