Saturday, 28 May 2011

Sweet Ginger Tofu with Pak Choi

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I am quite new to cooking with tofu and discovered this recipe a few months ago. I love it, its really easy and pretty quick to do and the flavor is top notch. Its great if you're on a bit of a healthy vibe.

You will need-
(serves 2)


  • 1 tsp dark soy
  • 1 tbsp light soy
  • 1 tbsp grated ginger
  • 1 tbsp brown sugar
and the rest...
  • 2 tbsp groundnut oil
  • A pack of firm tofu
  • 1 cm square piece of sliced ginger
  • 2 pak choi with the leaves separated
  • 1 tbsp rice wine
  • 1 tbsp rice vinegar
  • 1 tbsp sesame seeds
  • 1/2 tsp chilli flakes
  • Cooked Jasmine rice
Drain and dry your tofu using some kitchen paper then cut into bite sized cubes. Prick it with a fork or a toothpick to help it soak up the marinade. Next mix your marinade ingredients together and pour over the tofu and leave to marinade for 15-20 minutes.

Get your wok on a high heat and add half of the groundnut oil. When it starts to smoke add your sliced ginger and cook for a minute or so then add your pak choi and stir fry for a couple of minutes. Add a little water to create some steam and cook for a little longer. You want the pak choi to be cooked but for the stems to still be a bit crunchy. Season it with salt and then pop it onto your plates.

Give the wok a rinse and then reheat with the rest of the oil. When it gets to the smoking stage add your tofu pieces keeping the marinade to one side and cook for around 10 minutes. You need to be gentle so that it doesn't fall apart. You need it to be nice and browned on all sides. When ready pour in your left over marinade and the rice wine & vinegar and cook till it reduces. Sprinkle over the sesame seeds and chilli flakes and then serve with your pak choi and rice.

Enjoy x

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