Cooking time: 30 mins
2 packs pak choi
100g chestnut mushrooms
2 garlic cloves
20g fresh ginger
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
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.
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.
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.
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.
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 (www.marleyspoon.co.uk)