Sticky tofu with pak choi
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 500g tofufirm
- 2 tbsp grated ginger
- 2 tsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp brown sugar
- 2 tbsp groundnut oil
- 2cm piece gingersliced
- 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.
