Cut up The Tofu into small cubes and put in a large bowl. Add the Light Soy Sauce, Garlic, Ginger, Chilli Oil, Groundnut Oil, Rice Wine, Black Rice Vinegar & Sake into the bowl and cover with cling film.
Cut the Pak Choi at the stems and seperate. (Note: The Stems take longer to cook than the leaves)
Leave in the fridge overnight.
Add a small amount of groundnut oil to a heated wok and add the tofu but not the marinade. Stir fry the tofu until golden brown.
Add a small amount of the marinade to the wok and add the stems of Pak choi. Stir fry these for about 2/3 mins.
Next, add the leaves and put a lid on the wok to steam. Add some more marinade and re-cover.
Next, take the lid off and add the spinach and repeat. (Note...it doesnt take long to steam spinach so, keep a a constant eye on it!!)
Next.....add the rest of the marinade and the noodles. Stick the lid back on the wok and leave for a further 2 mins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 6|
|Calories from Fat: 3 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 37.3mg||1 %|
|Potassium 269.2mg||7 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 1.4g|
|Protein 1.7g||2 %|
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Calories per serving: 25
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