CookEat Recipe
Sautéed Tofu and Choy with Ginger
Golden sautéed tofu is combined with softened choy and pak choi, ginger and coriander. Spoon onto baguette toasts spread with yogurt and scatter with toasted breadcrumbs.
Method
Steps
Step 1
Drain firm tofu, pat dry and cut into 2 cm cubes. Wash the choy and pak choi thoroughly and thinly slice stalks and leaves separately. Peel and grate the ginger.
Step 2
Heat 2 tablespoons olive oil in a wide pan over medium-high heat. Cook the tofu for 8–10 minutes, turning until golden. Add the stalks, ginger and ground coriander and stir-fry for 3–4 minutes, then add the leaves for 2 minutes until wilted.
Step 3
Toast the breadcrumbs with the remaining tablespoon oil in another pan over medium heat for 3–5 minutes until golden. Slice the baguette and toast in a dry pan for 1–2 minutes per side.
Step 4
Spread the yogurt onto the baguette toasts, add the warm tofu and greens and scatter with toasted breadcrumbs. Divide into six portions and serve immediately.
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