Ginger Tofu with Pak Choi

Ingredients

• Ginger root

  Raw

  2 tbsp or 12g

• Soy sauce

  Low sodium, Shoyu

  2 tbsp or 32g

• Brown sugar

  1 tbsp or 9g

• Tofu

  Raw, firm, prepared with calcium sulfate

  8 oz or 227g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Peanut oil

  Salad or cooking

  2 tbsp or 27g

• Cabbage

  Chinese (pak-choi), raw

  200g

• Salt

  Table

  1 dash or 0.4g

• Rice wine vinegar

  2 tbsp or 30g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. Cook the rice according to package instructions.
2. Prick the tofu with a toothpick to help the marinade soak in, then cut it into bite-sized cubes.
3. Grate half of the ginger and combine it in a bowl with soy sauce and brown sugar. Add the tofu and marinate for 10-15 minutes.
4. Heat half of the peanut oil in a wok over high heat. Slice the remaining ginger and stir-fry for a few seconds, then add pak choi and stir-fry for 1-2 minutes. Add a splash of water, cook for 2 more minutes until leaves are wilted and stems are tender. Season with salt to taste and transfer to a serving dish.
5. Rinse the wok, reheat, and add the remaining oil. Stir-fry the tofu for 5-10 minutes, being careful not to break it. Add rice wine vinegar and the remaining marinade, and let it reduce.
6. Sprinkle with chili flakes, toss well, and serve over pak choi with rice.

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