Marinated Ginger Tofu with Pak Choi

Ingredients

For the rice

• 100g jasmine rice

For the marinade

• 1 inch piece ginger
• 2 tbsp reduced sodium light vegetable stock
• 1 tbsp soft brown sugar

For the tofu

• 250g fresh firm tofu, drained, gently pressed by hand to remove liquid
• 1 tbsp groundnut oil
• 10g ginger, grated
• 250g pak choi
• 1 tbsp apple juice
• 1 tbsp rice vinegar
• ½ tsp dried chilli flakes

Method

1. Cook the rice according to pack instructions. Leave covered until ready to serve.
2. While the rice is cooking combine the marinade ingredients together in a bowl. Add the tofu pieces, toss together and set aside to sit for 10-15 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 2 minutes. Add a small splash of water to create some steam and cook for 2 minutes more
4. 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 minutes. Toss the tofu to get it browned 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 liquid, 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.