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Main course · Chinese

Jiangnan-Style Braised Tofu with Greens and Mushrooms

30 min Serves 4 ~236 kcal/serving ~£4.60 (£1.15/serving) Contains-nutsDairy-freeVeganVegetarian

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Ingredients

  • 400 g firm tofu, cubed
  • 150 g shiitake mushrooms, sliced
  • 250 g pak choi
  • 2 tbsp light soy sauce
  • 1 tsp fresh ginger, grated
  • 250 ml vegetable stock
  • 1 tsp cornflour
  • 2 tbsp groundnut oil

Nutrition (per serving)

Calories
236 kcal
Protein
17.7 g
Carbohydrate
4.3 g
of which sugars
2.5 g
Fat
15.6 g
of which saturates
2.7 g
Fibre
2.7 g
Salt
1.86 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat half the groundnut oil in a wok and fry the tofu cubes for 3 minutes, turning, until lightly golden, then lift out.

  2. 2

    Add the remaining oil with the fresh ginger and shiitake mushrooms and stir-fry for 3 minutes, until softened.

  3. 3

    Pour in the vegetable stock and light soy sauce and bring to a simmer.

  4. 4

    Return the tofu to the wok and simmer for 4 minutes.

  5. 5

    Add the pak choi and cook for 2 minutes, until just wilted.

  6. 6

    Mix the cornflour with a tablespoon of cold water, stir in and simmer for 1 minute until glossy, then serve with steamed rice.

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