Marinated Ginger Tofu with Pak Choi

This dish contains almost half your recommended intake of iron in a single serving. This mineral is essential for maintaining healthy blood and low levels can lead to tiredness and fatigue.

Serves 2
per serving

15 Mins

15 Mins


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Jasmine rice   (100g)

For the marinade

1 inch piece ginger, peeled and finely sliced (20g)
2 tbsp reduced sodium light soy sauce (30ml)
1 tbsp soft brown sugar (15g)

For the tofu

Fresh firm tofu, drained, gently pressed by hand to remove liquid and cut into 2cm cubes (250g)
1 tbsp groundnut oil (15ml)
1/2 inch piece ginger, sliced (10g)
Pak choi (250g)
1 tbsp apple juice
1 tbsp rice vinegar
1/2 tsp dried chilli flakes (2g)


  1. Bring a large saucepan of water to the boil and add the rice. Cook the rice according to pack instructions. Drain and set aside.
  2. While the rice is cooking combine the marinade ingredients together in a bowl. Add the tofu pieces, toss together and set aside to sit for 10-15 minutes.
  3. Heat a non-stick wok or large frying pan over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few seconds. Add the pak choi leaves and stir-fry for 2 minutes. Add a small splash of water to create some steam and cook for 2 minutes more until the leaves are wilting, then remove and set aside.
  4. Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 minutes. Toss the tofu to get it browned evenly on all sides, taking care not to break it up.
  5. Add the apple juice and rice vinegar to the wok then add the remaining marinade liquid, bring to a bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well.
  6. Spoon the tofu onto the pak choi and serve immediately with the jasmine rice.

Nutritional information per serving

453kCal, 1894kJ

© The Vegetarian Society