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