Ginger sweet tofu with pak choi

Ginger sweet tofu with pak choi

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(25 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins Plus marinating

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

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

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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.

Recipe from Good Food magazine, April 2010

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Comments

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Susie Souchef's picture

I love all the variations everyone has given this recipe. (I actually added sauteed sugar snap peas andcashew nuts which gave it a lovely crunch. This was my first go at cooking Tofu ( and have cooked for years!!) and it was definitely a success (although I promised my husband a steak tomorrow night!) I love it and will try many of the other recipes on the BBC Good Food site. This is part of a new healthy lifestyle diet to try and lower high BP and Cholesterol.... nice to be trying something new which is so tasty!!

mcemmabell's picture

Totally delicious! I love tofu anyway, but I really enjoyed the flavours of the marinade. I used a little mild-flavoured whisky instead of the rice wine, and the end result was super yummy. My pak choi spat like crazy when it went into the wok, so next time I won't heat it quite so high. (And maybe shake all the water out of the leaves after I wash it!)

bloomers72's picture
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Amazing texture and flavour. We love this as a light main course with rice - the flavours stand up to it. We always add a crushed clove of garlic or two when the marinade goes in and it's definitely better with.

russell_b21's picture

Nice tofu marinade. I added some red chilli to it and when I cooked the pak choi as well as some spring onions. Firm tofu is a better choice if you can find it. Very yummy all round!

julesthenorweegie's picture

Great recipe! I failed the first time I tried to cook with tofu, but this time I done way better! I would perhaps suggest adding some green onion or spring onion to it for a bit of an extra crunch though.
I served mine along with some fancy looking soba noodles, like this:
http://julesthenorweegie.blogspot.co.uk/2013/06/marinated-ginger-tofu-wi...
Also, I added a pinch of Chinese 5-spice, which added so much flavour!

maproctor94's picture
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Tofu ended up tasting great, and we used steamed thai glutinous rice instead. Pak Choi was a bit 'smiley' as my girlfriend described it, but that could just be me cooking it for too long. ...

debrat's picture

Haven't tried it yet but those who've asked about the tofu breaking up. I usually weigh tofu down first for a while, 15 min or so, which compresses it & gets the water out which helps it absorb any marinade and stops it crumbling too much when cooking.

luvleighr's picture
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This is the first recipe I've made with tofu, apart from scramble, and although I found it a bit awkward to avoid it breaking, it's defitely a recipe I can practise my tofu handling skills with! Really tasty and not difficult to cook either. I substituted honey for the brown sugar and used balsamic vinegar instead of the rice wine & rice vinegar. Delicious!

starjumper's picture
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I loved this, thought it was gorgeous. So the tofu wasn't crispy but that was fine. I served it with udon noodles which worked really well.

Next time I'll swap the pak choi with kale as I think that would work a bit better for me, but lovely. Can't wait to make it again!

ishouldbeeating's picture
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I'm not usually a tofu fan. This definitely made the tofu taste better but I'm not sure I'd cook it again. Maybe I cooked it too dark. I also marinated it for half a day which may have been too long. The veg - I use bok choy, was really delicious.

frannycross's picture
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Made this for carnivore husband for Sat night dinner. He loved it! Really tasty, though still couldn't get the tofu as crispy as I'd like.

anniekearney's picture

My carnivore of a husband thought this was really tasty, especially washed down with an organic beer! Very quick and easy to prepare tho' would cut the stems of pak choi into narrow slices next time.

elleme's picture
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I substituted dry sherry for the rice wine and Kikkoman less sodium soy sauce for the 2 types of soy sauce. The tofu was a little soft even at the end of cooking as the edges kept crumbling away, but it was yummy anyway. Will definitely cook again.

haworthl's picture
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This was amazing! I even had it without the rice wine and it was still delicious

rachthecook's picture
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Im not a veggie but I thought this was very good. Quick, easy, satisfying AND healthy. Its going on my regulars list!

AtoLongMan's picture

Delicious

julieriis's picture
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Really tasty! I added chicken (also marinated) as my family wouldn't have rated it with just tofu. I left it marinating all afternoon & served with noodles :)

georgeclayton1's picture
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This was delicious - highly recommended. I added some water chestnuts, which worked well.

sophielo's picture

Made this last night. Tasted fantastic.

antoniacarroll's picture
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I also used spring greens instead as local supermarket doesn't do pak choi!

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