Ginger sweet tofu with pak choi

Ginger sweet tofu with pak choi

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(32 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, questions and tips

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lahelapixie
28th Feb, 2017
3.8
Good! I knocked a star off cause I made some small changes: Doubled the quantity of marinade for a 400g block of tofu, marinated for a little longer (about 30 mins). Added sliced garlic and sliced green chillies to the oil before frying the veg and added some baby sweetcorn, red cabbage and green beans. It ended up very flavourful, so perhaps the added marinade was needed (and seasoned everything with salt and pepper).
Reb35
20th Apr, 2015
A tip to anyone who wants firmer/crispier tofu: freeze it first. Freezing tofu actually changes its texture/consistency completely. Drain the water from the tofu as you usually would and then freeze in portions. After a couple of days in the freezer, the tofu has completely changed texture and is no long soft, squidgy and liable to fall apart...it kind of becomes more of a sponge-type texture, it's difficult to describe. Defrost before use and you'll be amazed at the difference - I always buy tofu in big batches and freeze it these days and when I use it for a stir-fry it comes out so much better.
Vegirl
29th Jan, 2015
3.8
This was reasonably good, but l did have to make some changes to get great flavour. The recipe does not tell you this, but for great tofu it needs to be placed between layers of paper towels and pressed with heavy weight for at least an hour. I then marinated my tofu in the sauce for an hour. It soaked it all up and l needed to make double the quantity of sauce. I then coated my tofu in cornflour and shallow fried it until crisp before adding to the dish. I found at the end the recipe still needed a little tweaking in the flavour department. A little extra soy, some kecap manis, sesame oil etc upped the flavour. So all in all this recipe is a good starting point but not quite there.
CupCakeFairy123
7th Oct, 2014
agree with minty over there, but personally I would ad a good cup of pepper! really gets the senses going, like here having a party,WOO PARTY ON MAN! I BET THERE WONDERING WHERE THE CAKE IS WOO
minty88
2nd Oct, 2014
2.55
All in all a bit to sweet for me! I have another recipe that I use to cook tofu and I think I will stick with that! (Chairman Mao chicken by Fushia Dunlop I sub the tofu for chicken and don't change a thing!) http://www.fuchsiadunlop.com/books/revolutionary-chinese-cookbook/
foodie64mum
27th Sep, 2016
Thanks for the tip! I have Fuchsia Dunlop's book too but wouldn't have thought of swapping the chicken for tofu. I'm definitely going to try it. However, I can't find the recipe you mean... Is it General Tso's Chicken (Changsha Version)?
Susie Souchef
2nd Jun, 2014
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
13th Mar, 2014
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
26th Jan, 2014
4.05
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
14th Sep, 2013
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!

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