Chinese recipe for 2 people, takes only 15 mins; recipe has tofu, groundnut oil, ginger, pak choi, rice wine, rice vinegar, chilli flakes, rice, ginger, soy sauce, soy sauce and sugar.
Ginger sweet tofu with pak choi
Course: Chinese
Servings
2
servings
Prep time
15 mins
Ingredients
- Sugar: 1 tbsp brown sugar
- Chilli Flakes: 1/2 tsp dried chilli flakes
- Soy Sauce: 1 tsp dark soy sauce
- Ginger: 1cm piece ginger, sliced
- Rice: cooked jasmine rice, to serve
- Groundnut Oil: 2 tbsp groundnut oil
- Rice Vinegar: 1 tbsp rice vinegar
- Pak Choi: 200g pak choi, leaves separated
- Tofu: 250g fresh firm tofu, drained
- Rice Wine: 1 tbsp Shaohsing rice wine
Directions
- Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
- Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
- Heat awokover high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choy leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
- Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice, if you like.
