The best chinese recipe I've ever thrown together
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.
Next Day........................
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.
Stir...and serve!!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 6 | ||
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Calories: 25 | ||
Calories from Fat: 3 (12%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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