Marinated tofu with steamed bok choy

Ingredients

Firm tofu, 200 g
Tamari, 2 teaspoon(s)
Garlic, 1 clove(s), crushed
Ginger, fresh, 1 teaspoon(s), finely chopped
Red chilli, 0.25 chili(s), finely chopped
Baby bok choy, 1 bunch(s), 4 heads, chopped
Spring onion, 1 medium onion(s), sliced

Cooking instructions

Cut the tofu into 4 pieces and place in a medium bowl. Combine tamari, garlic, ginger and chilli and pour over the tofu; toss gently to coat the tofu in marinade. Cover and refrigerate for 15 minutes. Meanwhile, fill a saucepan which fits your steamer with 5 cm of water and bring to the boil.

Place 2 large pieces of baking paper on a workbench. Place 2 pieces of tofu onto each piece of paper and drizzle with any leftover marinade. Gather all corners of the paper and twist to hold the parcel together.

Place the parcels in a steamer and top with the steamer lid or foil. Place the steamer on the saucepan and steam for 10 minutes. Carefully remove the steamer from the saucepan. Using tongs, gently remove the lid and lift the tofu parcels from the steamer. Set aside.

Lay the bok choy across the base of the steamer and top with the lid. Steam for 3–5 minutes or until cooked. Remove from the steamer and divide between two plates. Carefully open the tofu parcels and arrange next to the bok choy. Drizzle any extra sauce over the tofu and garnish with spring onions. Accompany with rice, if desired.

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