Braised Tofu with Mushrooms and Pak Choi

Make braised tofu with mushrooms and pak choi, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200 g Firm tofu, cut into thick slabs (Weighed after pressing. Silken tofu is about half the calories and protein.)
150 g Mushrooms, halved
150 g Pak choi
4 tsp (20 g) Soy sauce
A thumb, sliced Fresh ginger
2 cloves, about 6 g Garlic
Half a teaspoon Chinese five spice
1 tsp (4 g) Sugar
200 ml Vegetable stock (Made up from a cube or a pot.)
1 tsp (5 g), slaked in cold water Cornflour
1 tsp (4 g) Toasted sesame oil
5 g Rapeseed oil
Ingredient notes on the recipe page.

METHOD
1. Dry the tofu slabs and sear them in the rapeseed oil over a high heat for three minutes a side until browned. Lift them out.
2. Fry the mushrooms in the same pan for four minutes, then add the ginger, garlic and five spice for thirty seconds.
3. Add the stock, soy and sugar, return the tofu, and simmer with the lid half on for twelve minutes so the tofu drinks the sauce.
4. Steam the pak choi for three minutes. Stir the cornflour into the pan and let it thicken for a minute, add the sesame oil, and serve the tofu and mushrooms over the pak choi.

Contains gluten cereals, soya, sesame and celery.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/braised-tofu-mushrooms-pak-choi

AI-generated images illustrating the recipe.

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