Orange Ginger Tofu and Pak Choy

Serves 2
Time 25 minutes


1 block firm tofu, cubed
1 tbsp cornstarch, divided
4 tbsp extra virgin olive oil
1 tbsp sesame oil
1 tbsp fresh ginger, thinly sliced
2 garlic cloves, thinly sliced
1 red chilli, thinly sliced
1 bunch pak choy, sliced
3 tbsp tamari sauce
2 tbsp fresh orange juice
1 tbsp coconut sugar


To Serve
1 tbsp sesame seeds
1 tbsp dried shallots


Dry the tofu between paper towels, then place on a plate with the cornstarch gently mix to coat. Heat half the olive oil in a large frypan then add the tofu and fry until crispy and golden. Set aside to drain on paper towel.

Heat a large wok with remaining olive oil and the sesame oil. Add ginger, garlic and chilli and fry for one minute. Add pak choy and cook for a further 5 minutes or so until wilted. Add tamari, orange juice and coconut sugar, along with the fried tofu and toss to coat.

Garnish with sesame seeds and fried shallots.