Method

1. Remove tofu from the packet and drain. Using a paper towel, pat dry to remove any excess liquid. Place tofu in a bowl and mash using a fork so it resembles scrambled egg. Set aside.
2. Heat sesame oil in a large pan or wok on medium heat. Add the bok choy and ginger and stir-fry for several minutes or until soft.
3. Next add the tofu and cook for 5 minutes, stirring occasionally.
4. Add rice vinegar, tamari and five-spice powder. Stir well to coat the vegetables and tofu.
5. Divide tofu scramble into two bowls. Garnish with sesame seeds and coriander.