Orange Ginger Tofu and Pak Choy

Orange Ginger Tofu and Pak Choy

Main Course

  • 2

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 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
  • null
  • To serve:
  • 1 tbsp sesame seeds
  • 1 tbsp dried shallots


This recipe is created in partnership with Good Chef Bad Chef by nutritionist Rosie Mansfield.

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.

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