Garlic Pak Choi and Silken Tofu Rice Bowl
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Ingredients
- 400 g silken soft tofu
- 300 g pak choi
- 3 garlic cloves
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 500 g steamed jasmine rice
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 268 kcal
- Protein
- 10.5 g
- Carbohydrate
- 39.3 g
- of which sugars
- 2.1 g
- Fat
- 6.9 g
- of which saturates
- 1.2 g
- Fibre
- 1.8 g
- Salt
- 1.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the silken tofu into large cubes and set aside, as it is delicate and best handled gently.
- 2
Heat the sesame oil in a wok and fry the sliced garlic for 30 seconds, until fragrant but not browned.
- 3
Add the pak choi, halved lengthways, and stir-fry for 2 minutes until just wilted.
- 4
Pour in the light soy sauce and a splash of water, then carefully slide in the tofu cubes and warm through for 2 minutes without breaking them up too much.
- 5
Divide the steamed jasmine rice between four bowls and spoon over the pak choi and tofu with the sauce.
- 6
Scatter with the spring onions to serve.
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