Teriyaki tofu with pak choy
PER SERVING 552 kcals, protein 45.2g, carbs 21.4g, fat 31.5g, sat fat 0.1g, fibre 2.5g, salt 2.6g
TOP TIP: Pressing tofu removes excess liquid so it can take on flavours more easily and gives it a firmer texture.
- tofu 1 block, about 350g, drained
- teriyaki marinade 4 tbsp
- ginger a large chunk, peeled and shredded
- pak choy 2 bunches, quartered
- sesame oil to serve
- sesame seeds toasted to serve
- chilli sauce to serve
1.Wrap the tofu in a few sheets of kitchen paper then weight down for 10 minutes with a heavy chopping board to remove excess liquid.
2.Cut in half horizontally then cut in half again to make 4 pieces. Prick each piece all over with a toothpick or skewer. Pour over the teriyaki marinade and half the ginger and leave for 10 minutes.
3.Steam the pak choy, sprinkle with the rest of the ginger.
4.Heat a non-stick frying pan to hot then add the tofu and marinade. Cook, turning, until glazed and sticky. Serve the tofu on the pak choy with a drizzle of sesame oil, a sprinkle of sesame seeds and some chilli sauce on the side.
COOK’S NOTES Serve the marinated cooked tofu sliced on top of a noodle soup.