Chat with us
Hi! Welcome to Uptown Fresh!
Welcome Guest...
we typically reply within minutes
Crispy Tofu/Paneer with Sesame Pak Choi
It’s a great alternative to tofu in meat free dishes since it doesn’t melt, it’s a great source of protein and calcium and it’s much quicker to cook too (because unless you like squidgy tofu, it can take a while to fry to perfection.And with pak choi being an excellent source of many nutrients including calcium, iron, vitamin A and C, this quick stir-fry isn’t just tasty, but very nutritious too. It’s an underrated leafy veg that I’ve been making a point of using more often lately
-
Preparation
15mins
-
Cooking Time
60 mins
-
Serving
4/5
Ingredients-;
- 1 cup brown rice
- 2 small heads of Uptown fresh Pak Choy
- 400 grams of panner/ tofu
- 1 tbsp oil
- 1/4 cup soya sauce
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 1/2 tsp sesame seeds
- Chili oil or crushed red pepper
- Salt
- Black pepper
Instructions-:
- Combine the rice with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and let cook until the rice is tender, about 40 minutes.
- Till the rice cooks, prepare the tofu/paneer.
- In a pan, heat oil and cut the tofu/paneer into cubes toss it till it becomes golden brown and crispy.
- Add in salt, black pepper and any other seasoning of your choice. (Garlic powder, chilli powder)
- For the Pak choy, heat a pan (that can be covered with a lid) over medium-high heat. Slice the Pak choy in quarters, length-wise. Rinse well to remove any dirt caught in the stems, just be careful not to fully separate the stems.
- Add the oil followed by the Pak choy. Cook just until a nice sear develops on the stems and the greens are starting to brown.
- Turn heat to low, add about 3 tablespoons of water, cover, and let steam for a couple of minutes. The greens will begin to wilt and the stems will soften slightly. Once there, remove the lid.
- Add the soy sauce, honey, rice vinegar, and sesame seeds. Spoon to coat the Pak choy and cook for a minute or two more.
- When ready, assemble the bowls with the rice, crispy tofu, Pak choy, and a small drizzle of the sauce left in the pan. Serve with soy sauce, extra sesame seeds, and chili paste if desired.
