Method

1. Fill a saucepan two thirds full with peanut oil and place over a high heat until hot enough to deep fry. Fry the tofu in batches for 4-6 minutes or until golden. Drain on paper towel.

2. For the broth: combine the garlic, ginger, chilli, mushrooms, coriander root, green onions, soy, rice wine, peppercorns and star anise in a saucepan with the water and bring to a simmer over a medium heat. Allow to simmer for 8-10 minutes, add more water if required.

3. Fill a saucepan a third full of water, bring to the boil over a high heat, place a bamboo steamer over the saucepan, place the bok choy in the steamer and place the lid on, steam for 5-8 minutes or until cooked. Then drizzle with sesame oil.

4. Strain the broth, reserving the mushrooms.

5. To serve, place the bok choy in the centre of a serving bowl, pour over the broth, top with the tofu, mushrooms and coriander leaves to serve.