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Crispy, Sticky Tofu with Pak Choi Wok Tossed Rice

Crispy, Sticky Tofu with Pak Choi Wok Tossed Rice
Crispy, Sticky Tofu with Pak Choi Wok Tossed Rice

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.


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


For the crispy tofu

  • 200g firm tofu
  • 30g cornflour
  • low-fat cooking oil spray

For the sauce

  • 5cm piece fresh ginger
  • 2 large garlic cloves
  • 1 fresh red chilli
  • 1 tbsp water
  • 1 tsp cornflour
  • 1 tsp sesame oil
  • 1 tbsp rice wine vinegar
  • 2 1⁄2 tbsp maple syrup
  • 1 tbsp soy sauce

For the pak choi wok-tossed rice

  • 1 x 250g bag microwaveable brown basmati rice
  • 2 pak choi
  • 1 garlic clove
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • pinch of chilli flakes
  • 1 spring onion
  • 1 tsp white sesame seeds


  1. 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

  2. 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

  3. 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

  4. 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

  5. 5.

    Serves 2