Serves: 2

Braised Chinese Vegetables with Sesame-Hoisin Tofu

Braised Chinese Vegetables with Sesame-Hoisin Tofu

Cooking time: 30 mins


2 packs pak choi

100g chestnut mushrooms

2 garlic cloves

20g fresh ginger

5g cornflour

1 veggie stock pot

3 sachets of soy sauce

150g jasmine rice

1 pack tofu

50g hoisin sauce

10g white sesame seeds

salt, black pepper

vegetable oil


Prep veg

Preheat the oven to 240C/fan 220C/gas 9. Fill your kettle with water and boil. Quarter the pak choi. Halve the mushrooms. Peel and finely chop the garlic. Peel the ginger with the back of a spoon and finely grate.

Make sauce

Place the cornflour in a small bowl and add 2-3tbsp of cold water to create a paste, stir to combine. Combine 150ml of boiling water with the stock pot, cornflour paste, soy sauce, ginger and garlic.

Braise veg

Place the mushrooms and pak choi in an ovenproof dish. Pour over the soy-ginger sauce, cover the dish with aluminium foil and cook in the oven for 20mins.

Cook rice

Meanwhile, rinse the rice in a sieve until the water runs clear. Place in a medium saucepan, cover with 300ml of water and 1/2tsp of salt. Bring to a boil then cover with a lid. Reduce the heat to low and simmer for 12-13mins. Remove from the heat and set aside with the lid on.

Prep tofu

While the rice is cooking, halve the tofu lengthwise and cut each half into 6 pieces so you have 12 in total. 5-6mins before the vegetables are cooked, heat 1-2tbsp of oil in a medium frying pan on a low-medium heat. Add the tofu to the pan and cook on either side for 5mins, until golden.

Add hoisin & sesame

Add the hoisin sauce to the tofu and continue cooking for 1-2mins. Sprinkle over the sesame seeds and cook for a further 1min. Serve the rice into 2 shallow bowls, add the braised vegetables and top with the hoisin-sesame tofu

Recipe by Marley Spoon (

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