Photo: Sherman Kwan
Ginger sweet tofu with pak choi
12 ingredients
15 min + 15 min
Serves 2
openrecipes
If you thought tofu was bland, this is the recipe to convince you otherwise
Estimated Nutrition (whole recipe, rough)
489
Calories
13g
Protein
19g
Fat
62g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g fresh firm tofu , drained
- 2 tbsp groundnut oil
- 1cm piece ginger , sliced
- 200g pak choi , leaves separated
- 1 tbsp Shaohsing rice wine
- 1 tbsp rice vinegar
- ½ tsp dried chilli flakes
- cooked jasmine rice , to serve
- 1 tbsp grated ginger
- 1 tsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp brown sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes