Sesame Greens with Tofu

What Goes With It

• Steamed white rice
• Sliced cucumber
• Fresh pineapple

How to Make Sesame Greens with Tofu

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1. Wrap the tofu in a clean tea towel, set a plate and a heavy tin on top and press for 15 minutes. Cut it into 2 cm cubes.

   Mark done Start 15 min timer

2. Heat the oil in a large non-stick frying pan over medium-high heat. Fry the tofu for 6 minutes, turning, until golden on most sides. Lift it out.

   Mark done Start 6 min timer

3. Add the pak choi stems to the pan and cook for 3 minutes. Add the garlic, ginger and leaves and cook for 1 minute, until the leaves wilt.

   Mark done Start 3 min timer

4. Return the tofu and add the vinegar, soy sauce and sesame oil. Toss for 1 minute, then scatter with the sesame seeds.

   Mark done Start 1 min timer

A Few Notes

Do not move the tofu for the first 2 minutes; it releases from the pan once a crust forms.

Cut thick pak choi stems in half lengthwise so that they cook with the leaves.

Dry the pak choi well after washing so that it sears rather than steams.

Changing the Recipe

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Leftovers

Keeps in the fridge for up to 2 days. The greens soften; reheat quickly in a hot pan.

Sesame Greens with Tofu: Your Questions Answered

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.