1 knob of ginger
3 Tbsp tamari (gf) or soy sauce
250g fresh firm tofu, drained
2 Tbsp oil for high temp – safflower / coconut
1 clove garlic, chopped
1-2 large pak choi
1 Tbsp Shaohsing rice wine
1 Tbsp rice vinegar
½ tsp dried chilli flakes
This icy weather has meant winter greens are growing at a glacial pace, but thankfully there’s been plenty of pak choi from Victorian growers, including the ladies at Joe’s Garden. Here’s a nifty dish for a spicy, warming stir fry, adapted from this online recipe. It’s delicious with rice or something noodle-y, and this week’s snow peas which are living up to their name.
Ginger tofu with pak choi
Slice the tofu into small bite sized cubes. Grate 1 thumb-sized knob of ginger, and combine with the tamari to marinade the tofu. You may need to add a dash or two of water so the tofu is mostly submerged. Marinade for 10-30 minutes, rotating if need be.
Slice and wash the pak choi well. Heat a tablespoon of oil in a wok or large fry pan, add the thickest stems of pak choi then the leaves, the garlic, and snow peas if using. Fry for one minute, then add a splash of water to quickly steam for another 1-2 minutes. Remove and set aside and rinse the pan with water.
Drain the tofu but keep the marinade liquid aside. Heat another tablespoon of oil, and when hot gently stir fry the tofu for 5-10 minutes, allowing it to brown on the sides. Add chilli flakes and then the rice wine, vinegar, and gingery marinade. Continue to cook for a few minutes – the liquid will thicken up a little and then it’s done.
Serve on rice with roasted sesame seeds and fresh coriander.