googles what is the difference between bok choy and pak choi…
turns out, not much. They are both a leafy green from the same Chinese plant and there are even more than 2 names for them. I’d only ever eaten these in restaurants and never cooked them myself. I didn’t realise how easy it was to cook – and also how readily available it was to buy in supermarkets!
Using a very similar marinade that I used for my crispy peanut tofu skewers found here: https://whatluceeats.wordpress.com/2018/03/15/crispy-peanut-tofu-skewers/The tofu compliments the Pak Choi nicely. This dish is so so quick and easy to make and can be whipped together in under 30 minutes with half of that being the time your tofu is soaking. Super simple and full of flavour.
feeds 2 people
takes approx. 25 minutes in total.
For the crispy tofu
1 block of tofu(I used smoked tofuu, this doesn’t need pressing/drying)
2 tablespoons of sesame oil
1 tablespoon of soy sauce
40 g smooth peanut butter
2 teaspoons of cornflour
2 tablespoons of water
For the rest
4 Pak Choi
1 garlic clove (crushed)
Handful of peanuts
3 spring onions
4 Large flat mushrooms (sliced)
1. In a mixing bowl, add your sesame oil, soy sauce, peanut butter and cornflour. Combine. Add the water if the sauce is too thick.
2. Cut your block of tofu into slices and marinate in the sauce. Turn frequently and let soak for about 15 minutes.
3. In a frying pan add some oil of choice and fry tofu on each side for 4 minutes until crispy.
4. In a separate pan, add a drizzle of sesame oil and garlic and then add your pak Choi. Saute for about 6 minutes until your greens have wilted.
5. In another pan, sauté your mushrooms for a few minutes whilst the Pak Choi is wilting.
6. Serve altogether with rice, peanuts and spring onion.
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