Ginger Sweet Tofu With Pak Choi Recipes
GINGER SWEET TOFU WITH PAK CHOI
If you thought tofu was bland, this is the recipe to convince you otherwise
Provided by Ching-He Huang
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
- Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
- Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choy leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
- Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice, if you like.
Nutrition Facts : Calories 241 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 3.47 milligram of sodium
TOFU WITH SWEET GINGER MARINADE
This is a variation of Tofu Teriyaki from The Tassajara Recipe Book, and is delicious fresh or grilled with a honey miso sauce or spicy peanut sauce, served with Chinese noodles. Be sure to use firm tofu, it can be handled without breaking and holds up well on the grill. For best results, marinate the toful for a full day before using. Adapted from Fields of Greens restaurant cookbook.
Provided by Sharon123
Categories Soy/Tofu
Time 25m
Yield 4-6
Number Of Ingredients 10
Steps:
- Slice the tofu block in half horizontally or cut into slabs 1" thick. Place in a colander and drain for 10-15 minutes.
- While the tofu is draining, prepare the marinade. Combine all the ingredients in a small saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Place the tofu in a square or rectangular nonreactive pan. If the tofu is sliced, arrange the slices close together in the bottom of the pan or on top of one another in a double layer. Pour the hot marinade over the tofu, being sure to cover it with the marinade. Cool, then cover with a lid or seal tightly with plastic wrap and refrigerate.
- The tofu will hold for a week or two in the refrigerator, as long as it's sitting in the marinde in a well sealed container. Enjoy!
Nutrition Facts : Calories 307.2, Fat 17.8, SaturatedFat 2.8, Sodium 2026.1, Carbohydrate 22.6, Fiber 1.3, Sugar 18.2, Protein 12.2
SWEET CHILI-GLAZED TOFU WITH BOK CHOY
Haven't made this yet. It's important to use sweet chili sauce and not things like sriracha, sambal oelek or chili-garlic sauce. Those are hot, and sweet chili sauce isn't.
Provided by Debbie R.
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut tofu planks into 2 x 1 inch pieces. Arrange on paper towel lined plate. Let drain 15 minutes.
- Whisk together chili sauce, soy sauce, ginger and 1/2 t. cornstarch in bowl.
- Heat 1 T. oil in large nonstick skillet over medium-high heat until just smoking. Add bok choy stems and cook until just tender, about 3 minutes. Add greens and cook until wilted, about 2 minutes. Drain in colander.
- Add rest of oil and garlic to skillet. Cook until garlic is golden, about 2 minutes. Use slotted spoon to transfer garlic to paper towel-lined plate.
- Spread rest of cornstarch in shallow plate. Pat tofu dry. Season with salt and pepper. Dredge in cornstarch, shaking off excess. Cook tofu in garlic oil, turning occasionally, until golden, about 8 minutes. Pour off oil from skillet. Add chili sauce mixture and drained bok choy. Toss to combine. Top with garlic chips.
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