Ginger sweet tofu with pak choi

Ginger sweet tofu with pak choi

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(30 ratings)

Prep: 15 mins Cook: 15 mins Plus marinating

Easy

Serves 2
If you thought tofu was bland, this is the recipe to convince you otherwise

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal241
  • fat15g
  • saturates3g
  • carbs16g
  • sugars11g
  • fibre1g
  • protein11g
  • salt3.47g
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Ingredients

  • 250g fresh firm tofu, drained
  • 2 tbsp groundnut oil
  • 1cm piece ginger, sliced
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 200g pak choi, leaves separated
    Pak choi

    Pak choi

    pak-choy

    This member of the cabbage family has a number of different names, including bok choy, horse…

  • 1 tbsp Shaohsing rice wine
  • 1 tbsp rice vinegar
  • ½ tsp dried chilli flakes
  • cooked jasmine rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

For the marinade

  • 1 tbsp grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp dark soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp brown sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

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.

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Comments (32)

julieriis's picture
5

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
5

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
5

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

antoniacarroll's picture
5

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

alexa_4912's picture
4

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
4

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
4

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
4

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
4

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?

tussikind's picture
5

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

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