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A bowl of tofu with chilli & greens

Tofu with chilli & greens

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Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal194
fat11g
saturates1g
carbs9g
sugars6g
fibre4g
protein10g
salt1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2017

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Rating: 4 out of 5.8 ratings

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