Crispy, Sticky Tofu with Pak Choi Wok Tossed Rice
- Simple
- 0:50 m
- 21 ingredients
You really can’t go wrong with some crispy tofu covered in a lovely sticky sauce, especially when it’s served on a bed of rice that’s laced with lovely shredded veggies. Once you’ve made this we’re pretty sure you’ll make it again and again because it really is downright delicious.
Serves: 2
Ingredients
For the crispy tofu
- 200g firm tofu
- 30 tsp cornflour
- low-fat cooking oil spray
- 200g firm tofu
- 30g cornflour
For the sauce
- 1 tsp cornflour
- 1 tsp toasted sesame oil
- 1 tbsp rice wine vinegar
- 2 ½ tbsp maple syrup
- 1 tbsp soy sauce
- 2 garlic cloves
- 5cm piece of fresh ginger
- 1 red chilli
- chilli flakes
- 2 pak choi
- 1 tbsp water
For the rice
- 1 tsp toasted sesame oil
- 1 tsp soy sauce
- 1 tsp white sesame seeds
- 1 x 250g bag(s) of microwavable brown basmati rice
- 1 garlic clove
- 1 spring onion
Before you start
Preheat oven to 225°C | Line a baking tray with parchment paper | Tofu press or 2 clean tea towels and a weight such as a heavy book | Fine grater or microplane | Medium frying pan | Wok
Step 1
First, prep and roast the tofu
- Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top
- Leave for at least 30 minutes to drain off any liquid and firm up
- Cut the tofu into 1cm thick batons
- Roll the tofu in the cornflour, until well coated
- Spray the lined baking tray with 4 sprays of cooking oil spray
- Space out the coated tofu pieces on the baking tray
- Spray the tops lightly with cooking spray
- Bake in the oven for 15 minutes
- Take the tray out, turn the pieces over, spray with a little more cooking spray, then bake for a further 15 minutes
Ingredients
- 200g firm tofu
- 30 tsp cornflour
- low-fat cooking oil spray
- 200g firm tofu
- 30g cornflour
Step 2
Meanwhile, prep the sauce
- Peel the ginger by scraping off the skin with a spoon, then grate it
- Peel and grate the garlic
- Rip the stem from the chilli, cut it in half lengthways and remove the seeds, then thinly slice
- Mix the water and cornflour in a glass to form a slurry
- Warm the sesame oil in the medium frying pan over a medium heat
- Add the garlic, ginger and chilli and cook for 1 minute, stirring
- Add the rice wine vinegar, maple syrup and soy sauce and simmer gently, stirring, for 1 minute
- Add the cornflour slurry, stir it into the sauce, turn the heat down and simmer, stirring constantly, for 1 minute until slightly thickened
- Remove the pan from the heat
Ingredients
- 1 tsp cornflour
- 1 tbsp rice wine vinegar
- 2 ½ tbsp maple syrup
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 2 garlic cloves
- 5cm piece of fresh ginger
- 1 red chilli
- 1 tbsp water
Step 3
Cook and stir-fry the rice and pak choi
- Cook the rice following the packet instructions
- Trim and slice the pak choi into 2mm-thick strips
- Peel and grate the garlic
- Heat the oil in the wok over a medium-high heat
- Add the garlic and stir for 1 minute
- Add the pak choi and toss for 2–3 minutes, until slightly softened
- Stir in the cooked rice
- Add the soy sauce and chilli flakes and toss to combine
Ingredients
- 1 tsp toasted sesame oil
- 1 tsp soy sauce
- 1 x 250g bag(s) of microwavable brown basmati rice
- 1 garlic clove
- chilli flakes
- 2 pak choi
Step 4
Finish and serve
- Trim and thinly slice the spring onion
- Bring the sauce in the frying pan up to a simmer
- Add the crispy roast tofu and coat evenly
- Plate up the rice, top with the crispy tofu, garnish with spring onion and sesame seeds and serve
Ingredients
- 1 tsp white sesame seeds
- 1 spring onion