Soy and ginger tofu traybake with pak choi

Method

1. Set the oven to 200°C (180°C fan). If you skipped the morning prep, press the firm tofu under a heavy pan wrapped in a clean cloth for 10 minutes, cut it into 2 cm cubes and toss it with the soy sauce, maple syrup, grated ginger and crushed garlic.
2. Halve the mushrooms. Line a large roasting tray with baking paper, lift the tofu out of its marinade onto the tray, saving the marinade, and add the mushrooms.
3. Drizzle the sesame oil over, toss and spread out in a single layer. Roast for 20 minutes, turning halfway, until the tofu is firm and browned at the edges.
4. In the meantime, rinse the rice in a sieve and tip it into a small pan with 300 ml of water and a pinch of salt. Bring to the boil, put the lid on, turn the heat to low and cook for 12 minutes, then leave it off the heat with the lid on for 5 minutes.
5. Halve the pak choi lengthways and lay it on the tray, cut side up. Spoon the marinade left in the bowl over and roast for 8 minutes more, until the stalks are tender and the leaves have wilted.
6. Fluff the rice with a fork and share it between two bowls. Put the tofu, mushrooms and pak choi on top and scatter over the sesame seeds.

Tip Marinate the tofu in the morning and leave it in the fridge, and dinner is only the oven and the rice.

Photo made with AI.

From Nosha · nosha.app