A bowl of tofu with chilli & greens

Tofu with chilli & greens

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 15 mins Cook: 10 mins


Serves 2

Make a midweek meal that's quick, simple and good for you. The tofu and pak choi are richly flavoured with a soy dressing and served on a bed of rice

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal194
  • fat11g
  • saturates1g
  • carbs9g
  • sugars6g
  • fibre4g
  • protein10g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 large or 2 small heads (about 300g) of pak choi or gai lan, roughly chopped
    Pak choi

    Pak choi


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

  • 300g block of silken tofu
  • 1 tbsp Chinese rice wine
  • 1 tbsp soy sauce, plus extra to serve
    Soy sauce

    Soy sauce

    soy sor-s

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

  • pinch soft brown sugar



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

  • 1 tbsp oil
  • 2 spring onions, julienned or finely sliced
  • 2cm piece of ginger, julienned or finely sliced



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

  • large pinch chilli flakes
  • sesame oil
  • cooked wholegrain rice, to serve



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


  1. Put the greens in the base of a shallow bowl that will fit into a large steamer. (Alternatively, use a lidded wok: fill the base of the wok with water and put a heatproof trivet on the bottom to stand the bowl on so it’s above the water line). Place the tofu on top of the greens and thickly slice. Mix the rice wine, soy sauce and sugar with 2 tbsp water and pour over the tofu. Cover and steam for 5 mins or until the tofu is hot.

  2. Heat the oil in a small pan, add the spring onion and ginger, sizzle for a min, then add the chilli flakes and a splash of sesame oil. When hot, pour carefully over the tofu. Serve with rice.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Mar, 2018
For such a simple dish, this was very tasty! I can't say I kept to the recipe exactly... No pak choi so used a combination of greens (broccoli, cabbage and celery) and mirin rather than Chinese rice wine. The silken tofu held up well and the broth gave the whole thing a punch of flavor, especially when using lots of ginger.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?