CookEat Recipe
Pak Choi and Bean Sprout Toasts
Cooked bean sprouts, sautéed pak choi and firm tofu are folded with ricotta and spooned onto crisp toasts. Lemongrass infuses the sprout cooking water and is removed; lime wedges are served alongside.
Method
Steps
Step 1
Trim the lemongrass, removing root ends and coarse outer leaves. Weigh 15 g of the remaining stalk, bruise it and enclose in a tied food-safe muslin bag. Simmer in the 1 litre water in a covered saucepan for 12–15 minutes, then remove and discard the bag and all stalks.
Step 2
Rinse the bean sprouts, bring the infusion to a boil and cook the sprouts for 4–5 minutes until thoroughly cooked and steaming hot throughout. Drain well and discard the cooking water.
Step 3
Wash and finely slice the pak choi, keeping stalks and leaves separate. Drain ready-to-eat pasteurized firm tofu, pat dry and cut into 1.5 cm cubes. Heat 2 teaspoons olive oil in a wide pan over medium heat and cook the stalks and tofu for 5–7 minutes until the stalks soften and tofu is hot throughout. Add the leaves for 2 minutes to wilt.
Step 4
Fold the cooked sprouts with the tofu and pak choi, take off the heat for 3 minutes and fold in the ricotta. Cut the toast into small bases, brush with the remaining teaspoon olive oil and crisp in a pan for 1–2 minutes per side. Wash and cut the lime into wedges. Spoon the topping onto the bases and serve immediately in twelve portions with lime wedges.
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