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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Perfect pak choi
A star rating of 4.8 out of 5.30 ratings

Serve this pan-fried pak choi as a side to stir-fries. The Chinese cabbage is cooked in an aromatic mixture of sesame oil, garlic, chilli and fish sauce.

  • 250g pack firm tofu
    drained (we used Cauldron)
  • 2 tbsp reduced-salt soy sauce
    plus extra to serve (optional)
  • 300g green veg (we used mange tout
    and halved bok choi)
  • 1 garlic clove
    sliced
  • small knob of ginger
    peeled and shredded
  • 300g pack straight-to-wok egg noodle
    (or use 2 sheets medium dried egg noodles and follow pack instructions)
  • 1 tbsp sesame seed
  • 1 tbsp sesame oil
    plus extra to serve (optional)

Nutrition: per serving

  • kcal531
  • fat17g
  • saturates2g
  • carbs74g
  • sugars6g
  • fibre5g
  • protein27g
  • salt3.35g
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Method

  • step 1

    Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.

  • step 2

    Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.

  • step 3

    Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.

RECIPE TIPS
GIVING TOFU FLAVOUR

Tofu is often deep-fried to give it more flavour, but marinating it is a good way to add flavour without the fat. Sesame oil adds delicious nutty depth to stir-fries and it’s well worth the investment as a little goes a long way.

Recipe from Good Food magazine, February 2007

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Comments, questions and tips (9)

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Overall rating

A star rating of 3.7 out of 5.13 ratings

gabycooks

A star rating of 3 out of 5.

The tofu was quite bland - I think it needs to be marinated for far longer. I cut my pieces into smaller chunks than specified as they were too big. Might try this again with mushrooms in place of the tofu.

Stumpy634

A star rating of 4 out of 5.

Tried this recipe, it was lovely but I will use less tofu and I might also try it with mushrooms as suggested by someone else.

therotter101

A star rating of 3 out of 5.

The tofu pieces were quite big and blocky, I'd mariate for longer and cut into 24 rather than 12 pieces. A bit bland, could certainly take a lot more flavouring. But pretty easy and my wife liked it so good from that point of view!

laura2526

A star rating of 5 out of 5.

Really nice simple to make dish. I used mushrroms instead of tofu.

almellitfr

A star rating of 4 out of 5.

Thank u that was a good one! I tried eating the rest (with bok choi inside) after a few days: take care bok choi is NOT good after a three days!!

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