Fry tofu in hot oil until cooked, remove from the heat, drain well.

Stir-fry onion and garlic until it smells well, add chicken, cook until the colors change. Add paprika and KEWPIE Salad Dressing Spicy Tomato, cook again until it thickened.

Shortly before remove from the heat, add tofu and cashew nuts, then remove from the heat.

Blanch chinese mustard separately until cooked, remove, drain well. Serve bok choy with stir-fry tofu and white rice.