C OOKING WITH GINGER
GINGER SWEET
TOFU WITH PAK
C HOI
Prep: 15 mins. Cook: 15 mins. Serves 2.
1. INGREDIENTS
250g fresh firm tofu, drained
2 tbsp groundnut oil
1cm piece ginger, sliced
200g pak choi, leaves separated
1 tbsp Shaohsing rice wine
1 tbsp rice vinegar
½ tsp dried chilli flakes
cooked jasmine rice, to serve
For the marinade
2 tbsp grated ginger
2 tsp dark soy sauce
4 tbsp light soy sauce
2 tbsp brown sugar
2. METHOD
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 a wok over 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.