Ginger Sweet Tofu With Pak Choi

If you thought tofu was bland, this is the recipe to convince you otherwise

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  241

• Protein

  11g

• Carbs

  16g

• Fat

  15g

• Saturates

  3g

• Fibre

  1g

• Sugar

  11g

• Salt

  3.47g

Ingredients

• 250g fresh firm tofu, drained
• 2 tbsp groundnut oil
• 1cm piece ginger, sliced
• 200g pak choi, leaves separated
• 1 tbsp Shaohsing rice wine
• 1 tbsp rice vinegar
• ½ tsp dried chilli flakes
• cooked jasmine rice, to serve
• For the marinade
• 1 tbsp grated ginger
• 1 tsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp brown sugar

Directions

1. Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
2. Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
3. Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choy leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
4. Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice, if you like.

Categories: Cuisines, Events, Grains & Pulses, Vegetables