Ginger sweet tofu with pak choi

Ginger sweet tofu with pak choi

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

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

plus marinating
Vegetarian

Vegetarian

Method

  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.

PER SERVING

241 kcalories, protein 11g, carbohydrate 16g, fat 15 g, saturated fat 3g, fibre 1g, sugar 11g, salt 3.47 g

Recipe from Good Food magazine, April 2010.

Latest comments and suggestions

  • 17 March 2010

    Anja Claire Crabb rated this recipe

    5 stars

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  • 18 March 2010

    Mandinga rated this recipe

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  • 21 March 2010

    kiisu rated this recipe

    5 stars

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  • 08 April 2010

    tussikind commented on this recipe

    amazing!!!!!!! AMAZING!!!!!!!

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  • 08 April 2010

    tussikind rated this recipe

    5 stars

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  • 03 May 2010

    sincl rated and commented on this recipe

    5 stars

    Yum!

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  • 20 July 2010

    juditht4 rated and commented on this recipe

    4 stars

    very tasty, even when used with beans although i find it to be very hot, and i like hot, but it was too hot for my taste. maybe less chilly?

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

plus marinating
Vegetarian

Vegetarian

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
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PER SERVING

241 kcalories, protein 11g, carbohydrate 16g, fat 15 g, saturated fat 3g, fibre 1g, sugar 11g, salt 3.47 g

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