- 300g super firm tofu
- A good pinch of dried chilli flakes
- 3 tbsp tamari
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp brown rice vinegar
- 2 garlic cloves
- A thumb of ginger
- 150g white basmati rice
- 300ml boiling water
- Sea salt
- 1 pak choi
- 1 tbsp toasted sesame seeds
Prep: 15 mins | Cook 20 mins
1. Fill and boil your kettle. Drain the tofu and chop it into small, bite-sized chunks. Pop the tofu into a bowl and add a pinch of dried chilli flakes (chilli flakes are very spicy, so use as much or little as you prefer), 3 tbsp tamari, 1 tbsp each sugar, sesame oil and brown rice vinegar. Peel and grate in the garlic and ginger and stir to coat the tofu in the marinade. Set aside to marinate for about 20 mins.
2. Meanwhile, rinse the rice under cold water and tip it into a small pan. Add 300ml hot water from the kettle and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 8-10 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm in the pan.
3. Trim the base off the pak choi and separate the leaves. Run the leaves under a cold tap, if necessary, and shake them dry. Slice the stems of the pak choi into bite-sized pieces and roughly shred the leaves.
4. Pour 1 tbsp oil into a large frying pan or wok and warm it on a high heat. Scoop the tofu out of the marinade (save the marinade for later) and add it to the pan. Fry the tofu for 5-6 mins, turning frequently, till golden and crispy at the edges.
5. Add the pak choi to the pan and stir-fry for 2 mins. Pour in the reserved marinade and let it bubble for 2 mins. Tip in 1 tbsp toasted sesame seeds.
6. Divide the rice between a couple of plates and top it with the tofu stir-fry. Serve with extra tamari and brown rice vinegar on the side.