Fried pak choi with marinated tofu and carrot ragout and lime rice

Ingredients for 2 servings:

• 360 g pak choi
• 200 g natural tofu
• 100 g carrot(s)
• 3 garlic cloves
• 12 g ginger root
• 2 tbsp sesame seeds, roasted
• 3 tbsp oil for frying
• 100 ml water
• 50 ml soy sauce
• 2 tbsp sesame paste
• 2 tsp sesame oil
• 2 tsp hoisin sauce
• 2 tsp miso paste, light
• 1 lime(s), juice
• 1 tsp five-spice powder
• 175 g jasmine rice
• 350 ml water
• 1 spring onion(s)
• ½ tsp five-spice powder
• n. B. Salt
• Lime zest

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 55 minutes

vegan

It’s best to freeze the tofu a day in advance and then thaw it again, as this changes its consistency. After thawing, wrap it in kitchen paper and gently squeeze it dry. It can now be easily crumbled with your fingers. Cut off the root end of the bok choy, separate the individual leaves, wash them, and pat them dry thoroughly with kitchen paper. Peel the carrots and cut them into thin strips using a julienne cutter. Peel the ginger with a vegetable peeler and finely chop it. Peel the garlic and press it or chop it finely. Wash the lime with hot water, then grate it and set the zest aside for the rice. Finely slice the spring onion for the rice. For the marinade, mix the water, soy sauce, sesame oil, and miso paste in a bowl until smooth. Add the sesame paste, hoisin sauce, and five-spice powder. Halve the lime, squeeze the juice into the marinade, and mix everything thoroughly again. Wash the rice in a sieve and then bring to a boil in a pot with the water, five-spice powder, and a pinch of salt. Then cover and let it simmer for about 10 minutes. Meanwhile, heat about 2/3 of the oil in a pan and fry the crumbled tofu over high heat for about three minutes. Reduce the heat slightly, add the garlic and ginger, and fry for another three minutes. Remove the tofu from the pan and set aside. Add the remaining oil to the pan and fry the bok choy leaves over high heat for about 1-2 minutes on one side. Turn the leaves over, add the carrot strips, and fry for another 1-2 minutes. Reduce the heat considerably. Pour the marinade into the pan, add the fried tofu, and stir everything together. Once the rice has completely absorbed the liquid, remove the pan from the heat, add the spring onion rings and lime zest, and fluff up the rice. Cover the rice and let it simmer for another 10 minutes. While the rice is cooking, place a lid on the pan with the vegetables and tofu and sauté the vegetables over low heat for about four minutes. Then remove the lid and cook over medium heat for another 3-4 minutes, until the liquid in the pan has almost evaporated. When serving, place the bok choy on the plate, cover with the tofu and carrot ragout, and sprinkle with toasted sesame seeds. Serve with the rice.