Sticky Szechuan tofu with pak choy - Vivera

Sticky Szechuan tofu with pak choy

2

Persons

10

Minutes

Ingredients

1 (200g) pouch vivera Tofu
2cm piece root ginger, peeled
1 large clove garlic
1/2 tsp dried chilli flakes
2 tbsp dark soy sauce
2 tbsp rice wine
2 tsp dark brown sugar
2 tbsp oil
250g pak choy
4 spring onions

Preparation

Remove the tofu from the pack and pat dry on kitchen paper. In a bowl Finely grate the ginger and garlic, add the chilli, soy, wine and sugar and mix well.
Cut the tofu into 2cm cubes and stir into the marinade, leave for 5 minutes. Meanwhile, trim the pak choy and onions, then slice ready to stir fry.
Heat a wok, when hot add the half the oil, stir fry the pak choy and onions for 2 mins or until just soft. Tip onto a plate and set aside.
Use a slotted spoon to lift the tofu from the marinade, then add it to the wok, with the remaining oil. Stir fry for 3 mins, stirring until it is brown and crisp on all sides.
Add the vegetables and remaining marinade and stir fry for a further minute. Serve alongside with steamed rice.

Enjoy your meal!

– Je maakt het met

Quick Marinating Firm Tofu

Ideal for stir-frying, marinating, and breading

Absorbs marinades in 5 minutes

Pre-frozen

Organic

Rich in protein

Made from European soybeans

Remove the tofu from the packaging and press out the excess moisture from the block. Then cut the tofu into cubes and start cooking. The longer you cook it, the firmer the tofu becomes.

Remove the tofu from the packaging and gently press out the moisture from the block. Then cut the tofu into cubes and get cooking. The longer the cooking time, the firmer the tofu will become.

Take the tofu out of the packaging and press the block gently to remove the excess moisture. Then cut the tofu into cubes and start cooking. The longer you cook it, the firmer the tofu will become.

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