Sticky Char Siu Tofu & Chilli Greens with Coriander & Peanuts

Sticky Char Siu Tofu & Chilli Greens with Coriander & Peanuts

Ready in 30 minutes Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, April 28, 2024.

For dinner tonight we're taking inspiration from a classic in Chinese cuisine. Perfectly seasoned tofu is oven-baked until golden and crispy and then tossed in a sweet and sticky char siu sauce. Served on a bed of fluffy jasmine rice and piled high with Asian greens this recipe is sure to take you on a flavour adventure.


Ingredients

Rice

  • 300g jasmine rice
  • 2 1/4 cup boiling water

Tofu

  • 600g tofu, diced 2cm
  • 2 Tbsp cornflour
  • 1 drizzle of oil
  • 2 spring onion, sliced 2cm
  • 1 chilli, thinly sliced (optional)
  • 1 drizzle of oil
  • 20g garlic & ginger paste
  • 3/4 pack char siu sauce

Greens

  • 1 twin pack baby bok choy, cut into quarters
  • 500g gai lan, ends trimmed
  • 2 tsp soy sauce
  • 1 pinch of chilli flakes

To Serve

  • 1/4 pack char siu sauce
  • 1 pack whole peanuts
  • 1 bunch coriander

Steps

  1. Preheat oven to 230°C (or 210°C fan bake). Bring a pot of hot salted water to the boil. Bring a kettle to the boil.
  2. Combine rice, boiling water measure and a pinch of salt in a second pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  3. Pat tofu dry and dice 2cm. Transfer to a lined oven tray, season with salt and freshly ground black pepper and toss with cornflour until well coated. Drizzle with oil, spread into a single layer and bake for about 15-20 minutes, until golden.
  4. Slice spring onion 2cm and thinly slice chilli (if using). Heat oil in a frypan on medium-high heat. Add spring onion, chilli and garlic & ginger paste and cook for 2 minutes, stirring, until softened. Remove from heat and set aside.
  5. Cut bok choy into quarters. Trim gai lan ends. Cook in pot of boiling salted water for 1-2 minutes, until just tender. Drain well. Return to pot with soy sauce and chilli flakes, if using and toss to combine.
  6. Add cooked tofu and first measure of char siu sauce to pan with spring onion. Toss together, until well coated and season to taste with soy sauce.
  7. Top rice, tofu and greens with remaining char siu sauce, peanuts and coriander.

Nutritional Information

Energy 2777 kj
664 kcal
Protein 32.7g
Carbohydrate 88.6g
Fat 18.3g