Silken tofu with soy, edamame, pak choi and rice

Ingredients

For 1 serving

• Silken tofu300 g
• Soy sauce1 tablespoon
• Sesame oil1 teaspoon
• Spring onions1
• Ginger5 g
• Edamame50 g
• Bok choy150 g
• White rice55 g

Contains: gluten, soy, sesame,

Method

1. Bring a pan of water to the boil and cook the rice over medium heat for 15 minutes, until tender; drain and keep covered.
2. Meanwhile bring a finger of water to the boil in a pan fitted with a steamer basket. Quarter the pak choi lengthways and rinse it well at the base, where grit collects.
3. Steam the pak choi and edamame, covered, for 4 minutes, until the leaves have wilted and the stems are tender but crisp.
4. Gently drain the silken tofu, set it whole on a small plate and warm it in the same steamer for 3 minutes, until hot in the middle; slide it onto the plate with a wide spatula, as it breaks easily.
5. Peel and grate the ginger, trim and thinly slice the spring onion. Dress the tofu with the soy sauce, sesame oil, ginger and spring onion and serve with the rice and vegetables.