Vietnamese Sticky Tofu with Bok Choy
Ingredients
- 1 x 280g block firm tofu
- 2.5cm piece fresh ginger
- 1 garlic clove
- 1 fresh red chilli
- 4 spring onions
- 30ml lime juice
- 50g cornflour
- vegetable oil
- 80g soft brown sugar
- 4 tbsp soy sauce
- 160ml coconut water
- 250g cooked basmati rice
- 2 heads bok choi
- 2 tbsp sesame oil
- 1/4 tsp salt
- 2 tsp sesame seeds
Preparation
Place the tofu between two clean tea towels and put a weight on top. Leave for at least 30 minutes to drain and firm up before you start cooking.
Peel and finely grate the ginger. Peel and grate the garlic. Rip the stem from the chilli and thinly slice. Finely chop two-thirds of the spring onions. Cut the remaining spring onions into ribbons and set aside for garnish. Cut the limes in half.
Put the cornflour in a shallow bowl. Cut the drained tofu into 8 slices and roll them evenly in the cornflour to coat.
Place a frying pan on a medium-high heat. Lay the tofu in the pan and fry for 5-6 minutes, turning halfway. Drain on kitchen paper.
Pour 1 tablespoon of oil into a wok and place over a high heat. Add the grated ginger and garlic, the chopped spring onions, and the sliced chilli. Stir-fry for 90 seconds. Sprinkle over the sugar and stir until a syrup forms. Stir in the soy sauce and coconut water. Bring to a boil and cook for 15 minutes. Squeeze in the lime juice.
Cook the rice following the instructions on the packet.
Cut the bok choi into quarters. Put it in a mixing bowl and toss with the sesame oil and salt. Lay the bok choi on a hot griddle pan, cut-side down, and cook until they get black char lines.
Place the slices of tofu in the wok, one by one, and toss in the sticky sauce. Divide the rice between plates. Top with the sticky tofu. Drizzle over any leftover sauce. Garnish with the reserved spring onions and sesame seeds. Serve with the chargrilled bok choi.
Notes
This dish is full of protein and super quick to make, making it a great dinner option when you don't have much time.
