Steamed Tofu with Ginger, Spring Onion and Pak Choi

Make steamed tofu with ginger, spring onion and pak choi, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
150 g Pak choi
40 g Spring onion, in fine strips
A thumb, in fine matchsticks Fresh ginger
1 clove, about 3 g Garlic
Half a chilli, sliced thin Fresh red chilli
1 tbsp (15 g) Tamari
1 tsp (4 g) Toasted sesame oil
Ingredient notes on the recipe page.

METHOD
1. Put the tofu on a heatproof plate that fits in a steamer or a lidded pan over an inch of boiling water. Steam for eight minutes, adding the pak choi around it for the last four.
2. Pour away the water that has collected on the plate. Pile the ginger, spring onion, sliced garlic and chilli on top of the tofu and pour the tamari around it.
3. Heat the sesame oil in a small pan until it just starts to smoke and pour it over the ginger and spring onion. It should hiss.
4. Eat from the plate with a spoon, breaking the tofu into the sauce.

Contains soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/steamed-tofu-ginger-spring-onion

AI-generated images illustrating the recipe.

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