Sweet Ginger Tofu with Pak Choi and Jasmine Rice

This was SO good! Recipe comes from Ching He-Huang on the BBC Good Food website, it was already vegan and I didn't have to make any changes. For that reason you'll have to click on the link there for the recipe. I love Ching, she always makes the most amazing looking food and love her show Ching's Kitchen - I could seriously watch that all day!! I'll be making this one again and again for lunch I'm sure, such nice flavour with the ginger and soy and a nice simple dish.

I thought I would get fancy and try pressing my rice in a mould as I've never done that before. It was dead easy, I just lightly greased a little pudding mould, pressed it in, waited a few minutes and it just popped out onto the plate like that. Oh, and don't think I just do that for photos or company - I'm having this for lunch today on my own and will definitely plate it up just like that!! I like my food to look good but feel free to dump all this together into one big bowl!! It will taste good all the same ;)

Recipe is here. (I cooked up 50g dry weight of Jasmine rice for one serving.)

Notes: I did make one small change - I halved the amount of red chilli flakes and found this to be a perfect amount. Nice heat but not overpowering. Also my sauce cooked down a little too much or too fast so I added a couple splashes more water to loosen it from the wok and get a bit more sauce. Otherwise I made no changes at all.

This dish is also a calcium powerhouse with the tofu and pak choi. If you use calcium set tofu, one serving gives you 487mg of calcium! I also had mine with a glass of calcium fortified orange juice and together that gave me 670mg of calcium - in just one meal!

♥

Nutritional Analysis:

Calories: 418

Protein: 21.1g

Carbs: 51.5g

Sugars: 7.1g

Fibre: 1.9g

Fat: 14.5g

Saturated Fat: 2.4g

Calcium: 487mg

Sodium: 1030mg

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