Sweet tofu with ginger and bok choy

Ingredients:

• 500 g fresh tofu, drained
• 2 tablespoons peanut oil
• 1 knob of ginger, sliced
• 400 g bok choy or Chinese cabbage
• 2 tablespoons of rice wine
• 1 tablespoon rice vinegar
• For the marinade
• 2 tablespoons grated ginger
• 1 teaspoon soy sauce
• 2 tablespoons of brown sugar

Instructions:

• To help the marinade penetrate, drill a few holes in the tofu with a toothpick. Cut it into small cubes.
• Mix the ingredients for the marinade in a shallow plate.
• Place the tofu in this plate and mix to make it penetrate well. Marinate for 1015 minutes.
• Cut the knob of ginger into slices.
• Heat 2 tablespoons of peanut oil in a wok. When the oil is smoking, add the ginger, the pak choy leaves and sauté for 2 minutes.
• Add a little water to create steam and extend the cooking time for 2 minutes.
• When the pak choy leaves are cooked, season to your liking and set aside in a dish.
• In a new wok, heat 2 tablespoons of peanut oil. When the oil is smoking, add the tofu (without the marinade liquid that will be added at the end). Be careful not to crumble the tofu when turning it over, it must be golden on all sides.
• Season with rice wine, rice vinegar and remaining marinade liquid.
• Bring to a boil and reduce the sauce.
• Serve immediately.

The nutritionist's advice:

Tofu can be a good alternative to meat because of its protein content.

Its neutral taste allows it to go with many recipes.