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.
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
- Bring a large saucepan of water to the boil and add the rice. Cook the rice according to pack instructions. Drain and set aside.
- 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.
- 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
- 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.
- 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.
- Spoon the tofu onto the pak choi and serve immediately with the jasmine rice.