The fresh crunchy texture of the bok choy siow pek chye/xiao bai cai carrots and the peanut-ty fried tofu makes this one of my favourite ways to eat tofu and greens. You can use choy sum or any chinese green in this dish.
Cut siow pek chye/xiao bai cai thin strips. Create flower–shaped disks of carrot by scoring five narrow grooves lengthwise along each carrot and then slicing the carrots horizontally.
Finely dice white parts of spring onions and cut green parts into thin rings. Distribute siow pek chye/xiao bai cai carrots and spring onions among serving plates.
Cut tofu into small cubes. Halve chillies lengthwise and discard seeds. Dice chilies finely.
Whisk 2 tablespoons (30ml) of the peanut oil, all the lime juice, soya sauce, ground ginger, lemon peel, sugar and a little salt in a bowl until combined. Stir in chilies. Drizzle over salad.
Heat remaining 1 tablespoon oil in a nonstick frying pan over medium heat. Add tofu and fry until golden brown on all sides. Add peanuts and cook briefly, stirring. Add tofu and peanuts to salad. Sprinkle with coriander and serve immediately.