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Gochujang tofu with pak choi recipe

Gochujang tofu with pak choi recipe

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Slices of tofu are coated in a trendy gochujang marinade and fried until lightly charred in this flavour-packed healthy dinner that's ready in just 30 minutes! See method

Ingredients

  • 2 tbsp sesame oil
  • 1 tbsp reduced-salt soy sauce

  • 1 tbsp clear honey
  • 2 tbsp gochujang paste
  • 1 large garlic clove, finely chopped​
  • 2 limes, 1 juiced, 1 cut into wedges
  • 280g pack tofu, sliced into 8 and scored diagonally
  • 4 pak choi, sliced into quarters lengthways
  • 2 tsp sesame seeds
  • 2 x 250g packs microwave jasmine rice
  • red chilli, sliced (optional)
1 of your 5 a day

Each serving contains

  • Energy

    1795kj
    429kcal     21%

  • Fat

    15g 21%

  • Saturates

    3g 16%

  • Sugars

    8g 9%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 53.3g Protein 18.2g Fibre 4g

Method

  1. Whisk together 1 tbsp sesame oil, the soy, honey, gochujang, garlic and lime juice in a bowl. Add the tofu and turn to coat. Heat a lidded frying pan over a medium- high heat. Once hot, fry the tofu for 3 mins each side until lightly charred. Brush over a little extra marinade, reserving the rest, and set aside. Wipe out the pan. 
  2. Add the remaining oil to the pan; fry the pak choi over a medium heat for 1-2 mins. Add the leftover marinade and a splash of water, cover and cook for 4 mins or until the pak choi has softened and a sharp knife can easily be inserted into the root. Scatter over the sesame seeds. Meanwhile, heat the rice to pack instructions. 
  3. Serve the tofu and pak choi with the rice and lime wedges, with red chilli sprinkled on top, if you like.

See more 30 minute meals

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