Marinated Ginger Tofu with Pak Choi
This dish contains half of your recommended daily intake of iron in a single serving. This mineral is essential for maintaining healthy blood. Low levels of iron can lead to tiredness and fatigue.
Preparation: 15 mins
Cooking: 15 mins
For the rice:
100g jasmine rice
For the marinade:
1 inch piece ginger, peeled and grated
2 tbsp low sodium light soy sauce
1 tbsp soft brown sugar
For the tofu:
250g firm tofu, drained, gently pressed by hand to remove liquid and cut into 2cm cubes
1 tbsp groundnut oil
½ inch piece ginger, peeled and finely sliced
250g pak choi
1 tbsp apple juice
1 tbsp rice vinegar
½ tsp dried chilli flakes
Method1. Bring a large saucepan of water to the boil and add the rice. Cook the rice according to packet instructions. Drain, cover it to keep it warm, and set aside.
2. While the rice is cooking combine the marinade ingredients together in a bowl. Add the tofu pieces, toss together and set aside to marinate for 10 to 15 minutes.
3. Heat a non-stick wok or large frying pan 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 seconds. Add the pak choi leaves and stir-fry for a further 2 minutes. Add a small splash of water to create some steam and cook for 2 minutes more until the leaves are wilting, then remove and set aside.
4. Very carefully rinse the wok under cold water and dry with kitchen towel. Reheat the wok and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade) and stir-fry for 5 to 10 minutes. Toss the tofu to brown it evenly on all sides, taking care not to break it up.
5. Add the apple juice and rice vinegar to the wok then add the remaining marinade, bring to a bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well.
6. Spoon the tofu onto the pak choi and serve immediately with the jasmine rice.
© The Vegetarian Society