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.

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Latest comments and suggestions

Results 1-20

  • Binder photo Anja Claire Crabb

    17 March 2010

    Anja Claire Crabb rated this recipe

    5 stars

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  • Binder photo Mandinga

    18 March 2010

    Mandinga rated this recipe

    5 stars

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  • Binder photo kiisu

    21 March 2010

    kiisu rated this recipe

    5 stars

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  • Binder photo tussikind

    08 April 2010

    tussikind commented on this recipe

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

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  • Binder photo tussikind

    08 April 2010

    tussikind rated this recipe

    5 stars

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  • Binder photo sincl

    03 May 2010

    sincl rated and commented on this recipe

    5 stars

    Yum!

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  • Binder photo juditht4

    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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  • Binder photo Sonali

    09 November 2010

    Sonali rated and commented on this recipe

    4 stars

    This was very easy to make and tasted lovely. If I were to make it again, I would marinate the tofu for longer, and fry them for longer. The pieces were still a little too soft for my taste.

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  • Binder photo vonnie

    04 January 2011

    vonnie rated and commented on this recipe

    4 stars

    Can any one tell me how to keep tofu from crumbling. I use firm tofu but never sucessfully. The recipie was delicious but much less chilli was needed

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  • Binder photo donnalovescheese

    10 May 2011

    donnalovescheese rated and commented on this recipe

    4 stars

    As 2 non-vegetarians, I loved this, hubbie wasn't so keen on the texture of tofu although he loved the taste.

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  • Binder photo alexa_4912

    19 May 2011

    alexa_4912 rated and commented on this recipe

    4 stars

    We didn't have any rice wine so we left that out, but it was still good. Very fresh, light and tasty. It was the perfect amount of food for me, but left my boyfriend a little hungry.

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  • Binder photo antofanto

    20 June 2011

    antofanto rated and commented on this recipe

    5 stars

    Really tasty - only had Kikkoman soya sauce but was fine.

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  • Binder photo antofanto

    20 June 2011

    antofanto commented on this recipe

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

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  • Binder photo Anita

    06 July 2011

    Anita rated this recipe

    5 stars

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  • Binder photo Sophie

    14 July 2011

    Sophie commented on this recipe

    Made this last night. Tasted fantastic.

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  • Binder photo Lorne76

    25 September 2011

    Lorne76 rated this recipe

    4 stars

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  • Binder photo George

    12 March 2012

    George rated and commented on this recipe

    5 stars

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

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  • Binder photo Julieriis

    16 April 2012

    Julieriis rated and commented on this recipe

    5 stars

    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 :)

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  • Binder photo JEQ75

    29 April 2012

    JEQ75 commented on this recipe

    Delicious

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  • Binder photo Rachthecook

    09 May 2012

    Rachthecook rated and commented on this recipe

    5 stars

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

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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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