Tofu Comfort Bowl with Pickles and Pak Choi
Ingredients
For the Tofu
- 1 block of tofu
- 3 tablespoons sesame oil
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 2 garlic cloves
- 1 tablespoon sesame oil
- 6 tablespoons water
- 1 chili
- 1 tablespoon red chili flakes
- 1 tablespoon sesame seeds
For the Pak Choi
- 1 pak choi
- 1 tablespoon sesame oil
- 1 garlic clove
- Pinch of red pepper flakes
- Salt and pepper
Serve With
- 1 lemon
- Half a cucumber
- 2 portions of rice or glass noodles
- 1 spring onion
- Sesame seeds
- 2 handfuls of pickles of choice
For Homemade Pickles
- 1 sliced carrot
- 1/4 sliced daikon radish
- 140ml white vinegar
- 140ml water
Preparation
For the Tofu
Cut the tofu into thick rectangle slices.
Pat the tofu slices dry with a paper towel.
Chop the chili and garlic into tiny pieces.
Mix together the ingredients for the sauce.
Heat sesame oil in a pan.
Add the tofu slices and fry until golden on both sides.
Pour the sauce over the tofu and let it bubble up for a couple of minutes.
For the Pak Choi
Roughly chop the pak choi.
Heat up sesame oil in a pan.
Add chopped garlic, red pepper flakes, salt, and pepper.
Add the pak choi and sauté for a couple of minutes until glazed.
Remove from the stove and sprinkle lemon juice on top.
Assembly
Slice the cucumber into strips.
Serve in a bowl, starting with rice or glass noodles.
Top with pak choi, pickles, cucumber, tofu, and remaining sauce from the pan.
Sprinkle with sesame seeds and chopped spring onion.
Add chopped lemon squares for extra flavor.