The finished recipe. Braised Tofu with Mushrooms and Pak ChoiIngredients 1 to 6. 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 GarlicIngredients 7 to 12. 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 oilStep 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.Step 2. Fry the mushrooms in the same pan for four minutes, then add the ginger, garlic and five spice for thirty seconds.Step 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.Step 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.
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