Ginger sweet tofu with pak choi

Ginger sweet tofu with pak choi

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(26 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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antoniacarroll's picture
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Really tasty - only had Kikkoman soya sauce but was fine.

alexa_4912's picture
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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.

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

1flower1's picture
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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

sonali80's picture
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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.

juditht4's picture
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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?

xsincl's picture
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Yum!

tussikind's picture
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amazing!!!!!!! AMAZING!!!!!!!

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