500 g (1 lb) firm tofu, cut into 1.5-cm (3/4-inch) slices
2 tablespoons vegetable or groundnut oil
1 carrot, peeled and cut into fine matchsticks
500 g (1 lb) pak choi, sliced
200 g (7 oz) bean sprouts
225 g (7 1/2 oz) can bamboo shoots in water
6 tablespoons oyster sauce
2 teaspoons golden sesame seeds, to garnish (optional)
Mix the ketjap manis, garlic, ginger and sweet chilli dipping sauce in a small bowl. Arrange the tofu slices in a shallow dish and pour over the marinade, turning to coat. Set aside to marinate for about 20 minutes.
Carefully transfer the tofu slices to a foil-lined grill rack, reserving the marinade. Cook under a preheated grill for about 3 minutes on each side, until golden. Remove from the heat and keep warm.
Meanwhile, heat the oil in a wok over a moderate heat. Stir-fry the carrot and pak choi for 4–5 minutes, until beginning to soften. Add the bean sprouts and bamboo shoots and cook for 1 minute, then pour in the remaining marinade and the oyster sauce.
Spoon the vegetables into deep bowls, top with the grilled tofu slices and sprinkle with golden sesame seeds, if using.