Ginger sweet tofu with pak choi
If you thought tofu was bland, this is the recipe to convince you otherwise
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
plus marinating
Vegetarian
- 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.
- Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
- 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.
- 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.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/412629/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
Search Good Food
Good Food's associate food editor Barney says this is his favourite veggie summer dish, perfect for picnics
1
rating
Advertiser Links
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
plus marinating
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
PER SERVING
241 kcalories, protein 11g, carbohydrate 16g, fat 15 g, saturated fat 3g, fibre 1g, sugar 11g, salt 3.47 g
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Tried and tested 
Latest comments and suggestions
17 March 2010
Anja Claire Crabb rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
18 March 2010
Mandinga rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
21 March 2010
kiisu rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
08 April 2010
tussikind commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
08 April 2010
tussikind rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
03 May 2010
sincl rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
20 July 2010
juditht4 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.