Healthy, Gluten Free, Vegan, Ginger Tofu. Served with plain rice and sprinkled with sesame seeds and fresh chill

I love tofu! I hold off eating too much tofu so when I eat it I make sure it is good. This Healthy, Gluten Free, Vegan, Ginger Tofu recipe is super easy and super quick – and of course super healthy. Serve with Perfect Plain Rice or gluten free, vegan buckwheat noodles.

A word on tofu. If you live anywhere near an oriental supermarket buy your tofu there. The tofu sold in supermarkets – almost exclusively just one brand and type – is pretty hideous. It has a weird taste and texture. It is not nice. The massive variety of tofu in oriental supermarkets is well worth making an effort to visit. You will notice the difference in taste, texture, freshness and price!

This dish has a bit of a kick to it if you want to tone down the spice reduce the amount of dried chilli flakes and/ or fresh chilli.

You will need a large non-stick frying pan with a lid.

Difficulty easy
Serves 4-6
Preparation time 5 mins
Cooking time 15 mins

Plain rice – Perfect Plain Rice recipe here
0.5 tablespoon vegetable oil
400 grams medium-firm tofu (if you use any softer or silken tofu the tofu will break up)
30 grams root ginger
0.5 teaspoon dried chilli flakes (leave out for nightshade free)
1 fresh red chilli (leave out for nightshade free)
2 tablespoons tamari (or gluten-free soy sauce)
2 teaspoons rice vinegar (or sherry vinegar)
2-3 pak choi (depending on the size)
150 millilitres boiling water (may need a little more)
200 grams fresh beansprouts
1 medium carrot
2 drops of sesame oil (leave out for sesame free)
1 teaspoon toaster sesame seeds (leave out for sesame free)

1. Slice the tofu in to finger thick slices and lay on kitchen towel and press to absorb some of the moisture from the tofu. The less water the better the tofu will brown
2. Cut off any rough/ inedible parts of the ginger and julienne/ slice in to matchstick size pieces. Peel and julienne the carrot
3. Slice the fresh red chilli on an angle to give a large cross section
4. Take a large non-stick frying pan and put on a medium-high heat. Once hot add the vegetable oil and then the tofu slices. You may need to do this in batches depending on how large your pan is. You do not want to overcrowd the pan as the tofu will steam and not brown. Whilst to tofu is browning add a teaspoon of the tamari to the top of the tofu slices.
5. Carefully check the tofu. Once the underside of the tofu is brown turn carefully in the pan and add the ginger, chilli flakes and sliced chilli (keep aside a few slices for decoration). Once the tofu is browned on the underside carefully remove from the pan and cover and keep warm
6. Slice the pak choi in half lengthwise. Keep the root on so the halves remain intact. Add the pack choi to the pan cut side down. Cook for a few minutes until lightly browned and add vinegar and rest of the tamari then add 150 millilitres boiling water and put the lid on the pan. The water should cover the bottom of the pan up to a depth of around five millimetres. Cook for a few minutes until the pak choi is almost tender
7. Add the beansprouts and stir well. Replace the lid. After two minutes add the carrot and stir well. If the pan is a little dry add a little more boiling water (you want a little moisture in the pan). Turn off the heat and add two drops of sesame oil and stir well
8. To serve add plain rice to a bowl, add the pak choi, beansprouts and carrot and lay the tofu on top. Sprinkle with toasted sesame seeds and fresh chilli.