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Sticky lemon tofu

with bok choy and carrot rice

Ready in around 25 mins

RECIPE FACT:
A plant-based version of a popular Chinese takeaway dish.
Nutritional Info:
  • Energy: 2838kj (679Kcal)
  • Protein: 30g
  • Carbohydrate: 81g
  • Fat: 19g
  • Contains: Gluten, Soy, Sesame
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES AND TOFU:

    Using half the tofu, cut into 2 cm cubes and place in a bowl with the soy and ginger marinade. Turn to coat and leave to marinate. Finely chop the spring onion on the diagonal. Slice the bok choy into 1 cm slices discarding the root end. Using half the carrot, peel and grate. Sprinkle the cornflour into a bowl and set aside.

  • 2. TO HEAT THE STEAMED RICE:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Open the bag of steamed white rice, squeezing gently on the bag to break up any large clumps and add to the pan with the carrot and half the spring onion. Season with salt and cook for 1-2 mins. Remove from the pan and cover to keep warm.

  • 3. TO COOK THE LEMON TOFU:

    Remove the tofu from the marinade and toss each cube in the cornflour to coat well. Wipe out the pan and place back over a medium-high heat with a generous pour of oil. Once hot, add the tofu and cook for 4-5 mins turning regularly until golden, adjusting the heat if necessary - you may need to do this in batches. Remove from the pan, and cover to keep warm. Place the pan back over a medium heat, add the bok choy and cook for 1 min. Add the lemon sauce and cook for 30 secs. Add the tofu back to the pan and cook for a further 30-60 secs.

  • TO SERVE:

    Spoon steamed carrot rice into bowl and top with sticky lemon tofu and bok choy. Sprinkle with toasted sesame seeds and remaining spring onion.

Ingredients In your box:
  • 1 pack of tofu
  • 1 pack of steamed white rice
  • 1 pot of lemon sauce
  • 1 pot of soy and ginger marinade
  • 1 sachet of cornflour
  • 1 sachet of toasted sesame seeds
  • 1 bag of bok choy
  • 1 carrot
  • 1 spring onion

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