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Sweet tofu with ginger and bok choy

Sweet tofu with ginger and bok choy
Preparation time:
15 min
Cooking time:
15 min
For 4 people
Sweet tofu with ginger and bok choy


500 g fresh tofu, drained
2 tablespoons peanut oil
1 knob of ginger, sliced
400 g bok choy or Chinese cabbage
2 tablespoons of rice wine
1 tablespoon rice vinegar
For the marinade
2 tablespoons grated ginger
1 teaspoon soy sauce
2 tablespoons of brown sugar


To help the marinade penetrate, pierce a few holes in the tofu with a toothpick. Cut it into small cubes.
Mix the ingredients for the marinade in a shallow dish.
Place the tofu in the marinade and coat well. Marinate for 10-15 minutes.
Heat 2 tablespoons of peanut oil in a wok. When the oil is smoking, add the ginger, the pak choy leaves and sauté for 2 minutes.
Add a little water to create steam and extend the cooking time for 2 minutes.
When the pak choy leaves are cooked, season and set aside in a dish.
In a new wok, heat 2 tablespoons of peanut oil. When the oil is smoking, add the tofu (without the marinade liquid, which will be added at the end). Be careful not to crumble the tofu when turning it over, it must be golden on all sides.
Season with rice wine, rice vinegar and the remaining marinade liquid.
Bring to the boil and reduce the sauce.
Serve immediately.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
222.0 Kcal 12.1 g 10.2 g 11.9 g 1.7 g 1.0 g 2.4 g 378 g

The nutritionist's advice:

Tofu can be a good alternative to meat because of its protein content.
Its neutral taste allows it to go with many recipes.