Hunan Chilli Garlic Greens with Fried Tofu
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Ingredients
- 350 g extra firm tofu
- 300 g pak choi
- 2 dried red chilli
- 4 garlic cloves
- 1 tbsp light soy sauce
- 500 g steamed jasmine rice
- 3 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 397 kcal
- Protein
- 19.1 g
- Carbohydrate
- 39.7 g
- of which sugars
- 1.7 g
- Fat
- 17.7 g
- of which saturates
- 3 g
- Fibre
- 2.8 g
- Salt
- 0.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the tofu dry and cut into cubes.
- 2
Heat half the groundnut oil in a wok until hot and fry the tofu for 4 minutes, turning, until golden and crisp on most sides, then lift out.
- 3
Add the remaining oil with the dried red chilli and garlic and fry for 30 seconds until fragrant.
- 4
Add the pak choi, halved lengthways, and stir-fry for 2 minutes until just wilted.
- 5
Return the tofu to the wok with the light soy sauce and toss together for 1 minute.
- 6
Serve over the steamed jasmine rice.
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