Tofu with chilli & greens
SERVES 2 PREP 15 mins COOK 10 mins EASY V 1 large or 2 small heads (about 300g) of pak choy or gai lan, roughly chopped
300g block of silken tofu
1 tbsp Chinese rice wine
1 tbsp soy sauce, plus extra to serve pinch soft brown sugar
1 tbsp oil
2 spring onions, julienned or finely sliced
2cm piece of ginger, julienned or finely sliced large pinch chilli flakes sesame oil cooked wholegrain rice, to serve
1 Put the greens in the base of a shallow bowl that will fit into a large steamer. (Alternatively, use a lidded wok: fill the base of the wok with water and put a heatproof trivet on the bottom to stand the bowl on so it’s above the water line). Place the tofu on top of the greens and thickly slice. Mix the rice wine, soy sauce and sugar with 2 tbsp water and pour over the tofu. Cover and steam for 5 mins or until the tofu is hot.
2 Heat the oil in a small pan, add the spring onion and ginger, sizzle for a min, then add the chilli flakes and a splash of sesame oil. When hot, pour carefully over the tofu. Serve with rice.
GOOD TO KNOW vegan • folate • 1 of 5-a-day • good for you
PER SERVING 194 kcals • fat 11g • saturates 1g • carbs 9g • sugars 6g • fibre 4g • protein 10g • salt 1.0g