Crispy, Sticky Tofu with Pak Choi Wok-Tossed Rice

Updated at: Thu, 17 Aug 2023 02:33:09 GMT

Step 1

First, prep and roast the tofu

Step 2

Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top

Step 3

Leave for at least 30 minutes to drain off any liquid and firm up

Step 4

Cut the tofu into 1cm-thick batons

Step 5

Roll the tofu in the cornflour, until well coated

Step 6

Spray the lined baking tray with 4 sprays of cooking oil spray

Step 7

Space out the coated tofu pieces on the baking tray

Step 8

Spray the tops lightly with cooking spray

Step 9

Bake in the oven for 15 minutes

Step 10

Take the tray out, turn the pieces over, spray with a little more cooking spray. Then bake for a further 15 minutes.

Step 11

Meanwhile, prep the sauce

Step 12

Peel the ginger by scraping off the skin with a spoon, then grate it

Step 13

Peel and grate the garlic

Step 14

Rip the stem from the chilli, cut it in half lengthways and remove the seeds, then thinly slice

Step 15

Mix the water and cornflour in a glass to form a slurry

Step 16

Warm the sesame oil in the medium frying pan over a medium heat

Step 17

Add the garlic, ginger and chilli and cook for 1 minute, stirring

Step 18

Add the rice wine vinegar, maple syrup and soy sauce and simmer gently, stirring, for 1 minute

Step 19

Add the cornflour slurry, stir it into the sauce, turn the heat down and simmer, stirring constantly, for 1 minute until slightly thickened

Step 20

Remove the pan from the heat

Step 21

Cook and stir-fry the rice and pak choiCook the rice following the packet instructions

Step 22

Trim and slice the pak choi into 2mm-thick strips

Step 23

Peel and grate the garlic

Step 24

Heat the oil in the wok over a medium-high heat

Step 25

Add the garlic and stir for 1 minute

Step 26

Add the pak choi and toss for 2-3 minutes, until slightly softened

Step 27

Stir in the cooked rice

Step 28

Add the soy sauce and chilli flakes and toss to combine

Step 29

Trim and thinly slice the spring onion

Step 30

Bring the sauce in the frying pan up to a simmer

Step 31

Add the crispy roast tofu and coat evenly

Step 32

Plate up the rice, top with the crispy tofu, garnish with spring onion and sesame seeds and serve

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