CookEat Recipe
Seared Pak Choi and Rice with Tofu
Firm tofu, red onion and pak choi simmer in prepared miso soup until the liquid reduces, then are combined with cooked rice. Serve on pita spread with yogurt and finish with spring onion.
Method
Steps
Step 1
Weigh the rice dry, rinse and cook in the 1.5 litres boiling water for its packet time until tender, then drain well. Use prepared liquid miso soup, weighed as listed, not dry powder or miso paste. Drain firm tofu and cut into 2 cm cubes.
Step 2
Peel and thinly slice the red onion. Wash and slice the pak choi, keeping stalks and leaves separate. Heat 2 tablespoons olive oil in a wide pan over medium heat and soften the onion for 8–10 minutes.
Step 3
Add the tofu and pak choi stalks and cook for 3–4 minutes. Add the prepared miso soup and simmer uncovered for 8–12 minutes until the liquid thickly coats the ingredients. Stir in the leaves for 2 minutes to wilt, then fold in the rice off the heat.
Step 4
Split the pita, brush with the remaining tablespoon oil and toast in a pan for 1–2 minutes per side. Wash and slice the spring onion. Spread the yogurt onto the pita bases, spoon on the warm rice mixture and scatter with spring onion. Divide into four portions and serve immediately.
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