Ginger sweet tofu with pak choi

Ginger sweet tofu with pak choi

  • serves 4
  • Easy

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



  • tofu 500g, firm
  • grated ginger 2 tbsp
  • dark soy sauce 2 tsp
  • light soy sauce 2 tbsp
  • brown sugar 2 tbsp
  • groundnut oil  2 tbsp
  • ginger 2cm piece, sliced
  • pak choi 400g
  • shaoxing rice wine 2 tbsp
  • rice vinegar  2 tbsp
  • chilli flakes 1 tsp
  • jasmine rice


  • 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.