Crispy, Sticky Tofu with Pak Choi Wok Tossed Rice

0:50 m

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.

Start cooking ➞




For the crispy tofu

<item-todo-done>200g firm tofu<item-todo-done><item-todo-done>30 tsp cornflour<item-todo-done><item-todo-done> low-fat cooking oil spray<item-todo-done><item-todo-done>200g firm tofu<item-todo-done><item-todo-done>30g cornflour<item-todo-done>

For the sauce

<item-todo-done>1 tsp cornflour<item-todo-done><item-todo-done>1 tsp toasted sesame oil<item-todo-done><item-todo-done>1 tbsp rice wine vinegar<item-todo-done><item-todo-done>2 ½ tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>5cm piece of fresh ginger<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done> chilli flakes<item-todo-done><item-todo-done>2 pak choi<item-todo-done><item-todo-done>1 tbsp water<item-todo-done>

For the rice

<item-todo-done>1 tsp toasted sesame oil<item-todo-done><item-todo-done>1 tsp soy sauce<item-todo-done><item-todo-done>1 tsp white sesame seeds<item-todo-done><item-todo-done>1 x 250g bag(s) of microwavable brown basmati rice<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>1 spring onion<item-todo-done>

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

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

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

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

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

Cost per portion


CO2e per portion

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