This is an easy to prepare, easy to digest and easy to cook tofu recipe. Great way to prepare tofu for a newcomer. I like to serve this with some brown rice, millet or quinoa. Don’t feel tied down to using Asian greens, go try the bitter Italian style bitter greens which you could simply stir fry in garlic.

Serves 4

 

500gm block firm tofu

marinade

1 tsp finely grated ginger

1 garlic clove, minced

1 tsp orange zest

¼ teaspoon chili, minced (optional)

1 tablespoon shoyu

1 tablespoon mirin

1/4 teaspoon dark roasted sesame oil

 

1 slice ginger, cut into thin strips

1 leek, washed and cut into long diagonals

2 bunches bok choy, wash and cut into large pieces

2 bunches pak choy, wash and cut into large pieces

100gm, snake beans, cut into 4 cm lengths

1 teaspoon dark roasted sesame oil

1 teaspoon roasted sesame seeds

2 teaspoons roughly chopped coriander

 

Take the tofu and cut it into 5 mm rectangles. Lay each piece down and now cut diagonally to obtain 2 triangles from each rectangle. Make the marinade by combining all the ingredients into a bowl. Place the tofu triangles into a deep dish and pour the marinade over the top. Allow to marinate for at least an hour.

Heat a grill or griddle plate and brush with a little sesame oil. When hot add some marinated tofu and cook for at least 3 minutes on each side or until its sealed and browned. Whilst the tofu is cooking, take a wok and add a tsp of the sesame oil and when hot add the ginger and quickly drop in the leeks. Sauté this for a few minutes then add the snake beans, two tbsp of water and cover with a lid. These will steam and then add the bok choy and choy sum and wok fry these for 3 to 4 minutes until they wilt, yet remain firm and crisp. Add the sesame seeds and coriander and place on your plate.