Sticky tofu with pak choi

Name: Sticky tofu with pak choi
Total time: 30 min
Yield: Serves 4
Ingredients: 500g tofu firm; 2 tbsp grated ginger; 2 tsp dark soy sauce; 2 tbsp light soy sauce; 2 tbsp brown sugar; 2 tbsp groundnut oil; 2cm piece ginger sliced; 400g pak choi; 2 tbsp shaoxing rice wine; 2 tbsp rice vinegar; 1 tsp chilli flakes; jasmine rice

Published: March 25, 2015 at 4:07 PM

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Serves 4

A little effort

Total time: 30 mins

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Add some oomph to tofu with a sticky ginger marinade. This simple recipe is quick to make and perfect served with pak choi on a bed of jasmine rice

Vegetarian

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Ingredients

500g tofu

firm
2 tbsp grated ginger
2 tsp dark soy sauce
2 tbsp light soy sauce
2 tbsp brown sugar
2 tbsp groundnut oil
2cm piece ginger

sliced
400g pak choi
2 tbsp shaoxing rice wine
2 tbsp rice vinegar
1 tsp chilli flakes
jasmine rice

Method

step 1

Prick a few holes in 500g firm tofu with a toothpick, then cut into bite-size cubes.
Mix 2 tbsp grated ginger, 2 tsp dark soy sauce, 2 tbsp light soy sauce, and 2 tbsp brown sugar in a bowl, add the tofu and toss.
step 2

Heat 1 tbsp groundnut oil in a wok. Add a sliced 2cm piece of ginger and fry for a few seconds.
Add 400g pak choi leaves and some water. Cook for 3 minutes until wilted. Season with salt and transfer to a dish.
step 3

Rinse the wok, then add another tbsp groundnut oil. When it starts to smoke, add the tofu pieces (retaining the marinade) and stir-fry for 5 minutes until browned.
Season with 2 tbsp shaoxing rice wine and 2 tbsp rice vinegar. Add the remaining marinade, bring to the boil and reduce.
Sprinkle over 1 tsp chilli flakes. Spoon onto the pak choi and serve with jasmine rice.

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