Vegan Smoked Tofu & Pak Choi

Vegan Smoked Tofu & Pak Choi

Enjoy a serving of vegan smoked tofu and pak choi, dressed in sesame seeds and soy sauce for a tangy kick.

The dish has a great balance of salty, smoky, spicy and sweet. The pak choi adds freshness to the dish and helps cut through the strong flavours. Try serving with rice or noodles for a tasty meal.

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What is pak choi?

Pak choi belongs to the brassica family and is a staple ingredient in Chinese cooking.

This leafy Chinese cabbage is often used in stir-fries and soups and brings added crunch to the dish.

Pak choi has a neutral, fresh taste and works best when quickly fried or steamed and served within a saucy dish.

How do you prepare pak choi?

Pak choi is easy to prepare and can be cooked in minutes in a number of ways.

First, wash your fresh pak choi and pat dry.

You can then just peel the leafy segments until you reach the centre of the pak choi, this works well if you want to flash cook it whilst retaining its signature crunch.

Alternatively, you can cut the green leaves from the white stems and cook them separately, this is best if you want to cook the pak choi for longer as the leaves will cook faster than the white stems.

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Calories: 458

Servings: 2

Rating:  

Total Time: 25 minutes

Calories: 458

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • 1 1 tsp coconut oil
  • 112.5 112.5 g extra firm tofu, cubed
  • 1.5 1.5 heads pak choi, quartered
  • 0.5 0.5 red pepper, sliced
  • 0.5 0.5 tbsp maple syrup
  • 1.5 1.5 tbsp soy sauce
  • 1/2 tsp dried chilli flakes
  • 0.5 0.5 tbsp sesame seeds
  • 0.5 0.5 tsp Chinese Five Spice
  • 0.5 0.5 tsp cornflour
  • 0.5 0.5 tbsp water

Method

  1. In a wok or large frying pan, heat the coconut oil over medium-high heat, then add the tofu and cook for 2-3 minutes until it crisps up.
  2. Next, add the pak choi and red pepper and cook for a further 2-3 minutes until the pak choi starts to wilt.
  3. Then add the maple syrup, soy sauce, chilli flakes, sesame seeds, Chinese five-spice, cornflour and water to a bowl and whisk until smooth.
  4. Add the sauce to the wok whilst stirring and cook for 3-4 minutes until the sauce thickens and all the tofu and vegetables are well coated.

Each 1485g serving provides:

20g Fat, 6.4g Saturates, 44g Carbohydrate, 24g Sugars, 17g Fibre, 42g Protein, 5.6g Salt.

 

Need dinner in a hurry? Try out one of these easy vegan meal ideas!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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