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Export 11 ingredients for grocery delivery
Step 1
Prick a few holes in 500g firm tofu with a toothpick, then cut into bite-size cubes. Mix 2 tbsp grated ginger, 2 tsp dark soy sauce, 2 tbsp light soy sauce, and 2 tbsp brown sugar in a bowl, add the tofu and toss.
Step 2
Heat 1 tbsp groundnut oil in a wok. Add a sliced 2cm piece of ginger and fry for a few seconds. Add 400g pak choi leaves and some water. Cook for 3 minutes until wilted. Season with salt and transfer to a dish.
Step 3
Rinse the wok, then add another tbsp groundnut oil. When it starts to smoke, add the tofu pieces (retaining the marinade) and stir-fry for 5 minutes until browned. Season with 2 tbsp shaoxing rice wine and 2 tbsp rice vinegar. Add the remaining marinade, bring to the boil and reduce. Sprinkle over 1 tsp chilli flakes. Spoon onto the pak choi and serve with jasmine rice.
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