Steamed tofu with ginger, spring onion and pak choi over rice

Ingredients

For 1 serving

• Tofu230 g
• Jasmine rice45 g
• Bok choy200 g
• Ginger10 g
• Spring onions30 g
• Tamari1 tablespoon
• Peanut oil6 g
• Sesame oil3 g
• Cilantro3 g

Contains: nuts, soy, sesame,

Method

1. Rinse the jasmine rice until the water runs clear and cook it in plenty of boiling water for 12 minutes, until tender; drain and keep covered.
2. Meanwhile bring a finger of water to the boil in a pot fitted with a steamer basket; quarter the pak choi lengthways and rinse it well at the base.
3. Peel the ginger and cut it into very fine julienne, julienne the spring onions and pick the coriander leaves.
4. Put the whole drained tofu in a shallow dish that fits in the basket, with the pak choi around it, and steam with the lid on for 8 minutes, until the tofu is hot in the centre and the pak choi is tender.
5. Pour off the water released into the dish, scatter the tofu and pak choi with the ginger and spring onions and drizzle with the tamari.
6. Heat the peanut oil in a small pan over high heat for 1–2 minutes, until it starts to smoke, and pour it straight over the ginger and spring onions, which will sizzle; finish with the sesame oil and coriander and serve with the rice.