Steamed tofu and pak choy
This simple steamed tofu dish is a delicious meat-free meal. Served with pak choy and noodles, it’s a speedy dish for busy weeknights.
Note: + marinating time
- 1 tsp sesame oil
- 1/2 small brown onion, finely chopped
- 3 spring onions, thinly sliced
- 4cm-piece ginger, cut into matchsticks
- 2 long red chillies, thinly sliced (optional)
- 2 tsp brown sugar
- 1/4 cup (60ml) salt-reduced soy sauce
- 1 tbs rice wine vinegar
- 1 tbs oyster sauce
- 2 x 300g pkts Coles Kitchen Silken Tofu
- 1 bunch Asian Pak Choy, halved
- 340g pkt Coles Asia Rice Vermicelli Noodles
- Coriander leaves, to serve
- Thinly sliced spring onion, extra, to serve
Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring, for 3 mins or until onion softens. Add the spring onion, ginger, chilli, if using, sugar, soy sauce, vinegar and oyster sauce. Cook, stirring, for 3 mins or until aromatic. Set aside for 10 mins to develop the flavours.
Meanwhile, line a steamer with baking paper. Pat the tofu dry with paper towel. Place tofu in the steamer over a saucepan of simmering water and cook for 5 mins. Arrange pak choy in the steamer and cook for a further 5 mins or until the tofu is heated through and the pak choy wilts. Thinly slice the tofu.
While the tofu is steaming, cook the noodles following packet directions. Drain.
Divide the noodles among serving bowls. Top with the tofu and pak choy. Drizzle with the onion mixture. Sprinkle with coriander and extra spring onion to serve.