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    Preparation Time
    30 Mins
    Spice Level  

Ginger Sweet Tofu with Pak Choi and Jasmine Riceby Cook Gourmet

Rs. 448 Serves 2

If you though Tofu was bland, this is the recipe to convince you otherwise. Here is a recipe with spicy tofu blended with Pak-Choi served with Jasmine Rice. So come experience oriental cuisine, Cook Gourmet Style.

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Rs. 448Serves 2

NUTRITIONAmount Per Serving

    • Calories250


    Non Stick Pan

INGREDIENTSPortion for 2

    250 gms Tofu
    1 tbsp Groundnut Oil for Pak-Choi
    1 tbsp Groundnut Oil for Tofu
    2 tsp Galingale Sliced
    200 gms Pak Choi, Roots Cut
    1 tbsp Rice wine
    1 tbsp Rice Vinegar
    1/2 tsp Chilli Flakes
    3/4 cup Jasmine Rice

    For Marinade
    1 tsp Grated Ginger
    2.5 tbsp Soy Sauce
    1 tbsp Brown Sugar

    Cook Gourmet

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      Cook Jasmine Rice Rinse the rice under cold water to remove starch. Put rice in to a sauce pan with 1.5 cups (360 ml) of water over high heat, Leave the saucepan uncovered, stirring occasionally as water begins to boil Stir in the rice one more time, scraping the bottom and turn heat to low. Cover the sauce pan and let it cook for 18 to 22 minutes. Rice is cooked when small dimples appear at the top of rice


      Marinate Tofu While the rice cooks, in a medium bowl mix ginger, soy sauce and brown sugar along with tofu pieces. Set aside to marinate for 10 minutes


      Cook Pak Choi Post 5 minutes into tofu marination, start with Pak Choi. Heat a non-stick pan over high heat and add olive oil, when the oil is hot, add galingale and stir-fry for 15 seconds. Add the pak-choi leaves and stir-fry for 1 minute, then add a splash of water, and cook for 2 minutes. The leaves would have wilted and stems would be crunch and cooked through. Season with salt, switch off heat and transfer to a plate.


      Pan Sear Tofu Wipe clean the non-stick pan used for pak-choi. Heat pan on medium-high heat, add olive oil. When the oil starts to smoke, add the marinated tofu pieces and stir- fry for 4 to 5 minutes, flipping occasionally so that it gets browned on all the sides.


      Add Rice Wine, Rice Vinegar & Marinade In the remaining marinade add rice vinegar, rice wine and mix well. Add the mixture to the pan containing tofu, bring to bubble and let liquid reduce by cooking for 2 to 3 minutes on medium heat on medium heat. Sprinkle chili flakes and toss well, add salt and pepper to taste.


      For Final Serving Divide the rice and pak-choi between two plates, and add tofu pieces on top of rice.

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