Recipe

Pak Choi Rice

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Pak Choi Rice

Roasted tofu coated in an orange, ginger & soy sauce with brown rice & pak choi, topped with coconut flakes.




Ingredients to serve 2

  • ½ x orange – zest & juice
  • 250g x pak choi – slice stalks (½ cm), keep leaves whole
  • ½ cup x parboiled brown rice
  • 1 pack x tofu – tear into chunks (2-3cm)
  • 1½ tsp x sugar (from your pantry)
  • 15g x ginger – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • ½ tsp x chilli flakes (optional)
  • 1 tbsp x soy sauce
  • 10g x coconut flakes
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x orange – zest & juice
  • 500g x pak choi – slice stalks (½ cm), keep leaves whole
  • 1 cup x parboiled brown rice
  • 2 packs x tofu – tear into chunks (2-3cm)
  • 3 tsp x sugar (from your pantry)
  • 30g x ginger – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 tsp x chilli flakes (optional)
  • 2 tbsp x soy sauce
  • 20g x coconut flakes
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Orange: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Brown rice (parboiled): Pour boiling water (3 cups for 4; 1½ cups for 2) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.

Step 4

Tofu: Place on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Roast for 15 minutes until golden.

Step 5

Sauce: Mix together the orange zest and juice, sugar, ginger, garlic, chilli flakes (optional) and soy sauce.

Step 6

Coconut flakes: Toast in a dry pan for 1-2 minutes on a high heat. Remove and set aside.

Step 7

Sauce: In the same pan you, on high heat, add the sauce and cook for 20 seconds, stirring. Remove and divide the mixture into 2 bowls. Mix one bowl through the rice and the other bowl through the tofu.

Step 8

Pak choi: Using the same pan, on high heat, sauté the pak choi stalks for 2 minutes. Add the leaves, season with salt and cook for another 2 minutes until wilted.

Step 9

Serve: the rice topped with the tofu, pak choi leaves and stems and toasted coconut flakes.



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