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🍽️ Marinated Tofu with Pak Choi

423 kcal · 30 min · 4 servings

Ingredients

• 400 g tofu
• 1 tbsp soy sauce
• honey (1 tbsp each)
• balsamic vinegar (1 tbsp each)
• 1 tsp sesame oil
• 1 dried chili pepper
• 300 g pak choi
• lemons (juice)
• 2 tbsp soybean oil
• basil (for garnishing)

Instructions

1. 1. Cut the tofu into small, bite-sized cubes.
2. 2. Crush the chili peppers in a mortar until they form a fine paste.
3. 3. Stir the chili paste in a bowl with soy sauce, honey, balsamic vinegar, and sesame oil.
4. 4. Pour the marinade over the tofu cubes.
5. 5. Let the tofu marinate for about 1 hour.
6. 6. Turn the tofu occasionally during the marinating time to ensure even coverage.
7. 7. Separate the Pak Choi into individual leaves.
8. 8. Wash the leaves thoroughly.
9. 9. Shake the leaves dry to remove excess water.
10. 10. Chop the Pak Choi leaves into smaller pieces as needed.
11. 11. Bring water to a boil and add some salt.
12. 12. Cook the Pak Choi leaves for about 5 minutes in the boiling salted water (this is called blanching).
13. 13. Remove the leaves from the water and let them drain.
14. 14. Season the Pak Choi leaves with a pinch of salt and some lemon juice.
15. 15. Heat oil in a wok or a frying pan.
16. 16. Fry the marinated tofu for about 4 minutes in the hot oil.
17. 17. Add the prepared Pak Choi leaves to the tofu.
18. 18. Fry everything together briefly until the vegetable leaves are warm.
19. 19. Serve the dish garnished with fresh basil.

Nutrition per serving

• kcal: 423
• Protein: 33 g · Fett/Fat: 25 g · Carbs: 16 g