Caramelised ginger tofu with pak choi

Method

1. Cook the rice before anything else. Rinse it in a sieve, then put it with 300 ml of cold water and a pinch of salt in a small lidded pan. Bring to the boil, put the lid on and cook on the lowest heat for 12 minutes, then switch off the heat and leave it covered.
2. Drain the tofu, pat it dry and cut into 2 cm cubes. Peel the ginger and cut it into thin matchsticks, crush the garlic and halve the pak choi lengthways.
3. Heat the oil in a large frying pan over a medium-high heat. Fry the tofu for 6 minutes, turning, until golden.
4. Add the ginger and garlic and cook for 1 minute.
5. Pour in the tamari, maple syrup and rice vinegar with 3 tablespoons of water. Simmer for 3 to 4 minutes, turning the tofu, until the glaze is dark, sticky and coats it.
6. Push the tofu aside, put the pak choi in cut-side down and cook for 2 minutes with a lid on, until just tender.
7. Fluff the rice and serve the tofu and pak choi over it, with the lime cut into wedges.

Tip Watch the glaze near the end. It goes from glossy to burnt quickly, so turn the heat down if the pan starts to smoke.

Photo made with AI.

From Nosha · nosha.app