tofu with pak choi and spring onions
How to make tofu with pak choi and spring onions recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
2 tablespoons sunflower oil
2 teaspoons grated fresh root ginger
8 garlic cloves, roughly chopped
4 shallots, finely chopped
2 red chillies, deseeded and chopped
8 cm (3 inch) length of trimmed lemongrass stalk, finely chopped
1 teaspoon ground turmeric
400 ml (14 fl oz) can coconut milk
200 ml (7 fl oz) hot vegetable stock
400 g (13 oz) baby pak choi, halved or quartered
200 g (7 oz) mangetout
400 g (14 oz) firm tofu, cubed
1 tablespoon dark soy sauce
1 tablespoon lime juice
6 spring onions, thinly sliced
salt and pepper
To garnish
small handful of Thai basil leaves
sliced red chillies
Method:
Put the oil, ginger, garlic, shallots, red chillies, lemongrass, turmeric and half the coconut milk in a food processor or blender and blend until fairly smooth.
Heat a large nonstick wok or frying pan until hot, add the coconut milk mixture and stir-fry over a high heat for 3–4 minutes. Add the remaining coconut milk and the stock and bring to the boil, then reduce the heat to low and simmer gently, uncovered, for 6–8 minutes.
Add the pak choi, mangetout and tofu and simmer for a further 6–7 minutes. Stir in the soy sauce and lime juice, then season to taste and simmer for another 1–2 minutes.
Remove from the heat and stir in the spring onions. Ladle into warm bowls and serve scattered with Thai basil leaves and sliced red chillies.
For Japanese-style tofu with spring onions, cut 800 g (1¾ lb) firm tofu into cubes and place in a dish. Mix together 1 tablespoon sesame oil, 2 tablespoons sunflower oil, 1 tablespoon mirin, 4 tablespoons light soy sauce, 1 deseeded and diced red chilli and 1 teaspoon chilli powder mixed with 1 teaspoon sesame seeds and drizzle over the tofu. Sprinkle over 8 thinly sliced spring onions and serve. Total cooking time 10 minutes.
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| tofu with pak choi and spring onions |
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