1/2 lime zested cut in half.

2 spring onions thinly sliced

1 Pak Choi sliced lengthways into quarters

1 block of tofu

15g sesame seeds

20g cornflour

1 pack of basmati rice

1 tsp soy sauce

1 garlic clove grated

1 tsp rice wine vinegar

1 tbsp chilli sauce

Preheat your oven to 160 degrees,

Separate your pak choi leaves and put on a baking tray, spritz over a little cooking spray and roast for 10 minutes.

Chop your tofu into cubes discarding any liquid, put your cornflour on a plate, season and then coat your tofu pieces until nicely coated. Heat a drizzle of olive oil in a frying pan and fry your tofu pieces until nicely golden, keep to one side but don’t get rid of the frying pan.

Pop your rice in boiling water and cook until it still has a little bite to it.

Grab your frying pan that had the tofu in it, put half your spring onions in and fry for a minute, add your soy, garlic, chilli sauce & rice wine vinegar and continue cooking until it starts to thicken.

Pop your cooked rice into 2 bowls, stir through your lime zest. Mix the tofu into the spring onion mixture, pop in your sesame seeds and the juice of half of your lime. Pop the tofu over your rice along with your Pak Choi. Pop your remaining lime wedge on the side.

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