Ginger sweet tofu with pak choi

Ginger sweet tofu with pak choi

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(33 ratings)

Prep: 15 mins Cook: 15 mins Plus marinating


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



    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


    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 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



    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



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


  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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29th Jun, 2013
Great recipe! I failed the first time I tried to cook with tofu, but this time I done way better! I would perhaps suggest adding some green onion or spring onion to it for a bit of an extra crunch though. I served mine along with some fancy looking soba noodles, like this: Also, I added a pinch of Chinese 5-spice, which added so much flavour!
9th May, 2013
Tofu ended up tasting great, and we used steamed thai glutinous rice instead. Pak Choi was a bit 'smiley' as my girlfriend described it, but that could just be me cooking it for too long. ...
10th Apr, 2013
Haven't tried it yet but those who've asked about the tofu breaking up. I usually weigh tofu down first for a while, 15 min or so, which compresses it & gets the water out which helps it absorb any marinade and stops it crumbling too much when cooking.
3rd Apr, 2013
This is the first recipe I've made with tofu, apart from scramble, and although I found it a bit awkward to avoid it breaking, it's defitely a recipe I can practise my tofu handling skills with! Really tasty and not difficult to cook either. I substituted honey for the brown sugar and used balsamic vinegar instead of the rice wine & rice vinegar. Delicious!
15th Jan, 2013
I loved this, thought it was gorgeous. So the tofu wasn't crispy but that was fine. I served it with udon noodles which worked really well. Next time I'll swap the pak choi with kale as I think that would work a bit better for me, but lovely. Can't wait to make it again!
1st Jan, 2013
I'm not usually a tofu fan. This definitely made the tofu taste better but I'm not sure I'd cook it again. Maybe I cooked it too dark. I also marinated it for half a day which may have been too long. The veg - I use bok choy, was really delicious.
8th Sep, 2012
Made this for carnivore husband for Sat night dinner. He loved it! Really tasty, though still couldn't get the tofu as crispy as I'd like.
4th Jul, 2012
My carnivore of a husband thought this was really tasty, especially washed down with an organic beer! Very quick and easy to prepare tho' would cut the stems of pak choi into narrow slices next time.
2nd Jul, 2012
I substituted dry sherry for the rice wine and Kikkoman less sodium soy sauce for the 2 types of soy sauce. The tofu was a little soft even at the end of cooking as the edges kept crumbling away, but it was yummy anyway. Will definitely cook again.
24th May, 2012
This was amazing! I even had it without the rice wine and it was still delicious


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