Choys Tofu

You know when Gregg Wallace eats a panacotta that tastes like a hug or his grandma’s blouse or dolphins’ silhouettes at sunset? This is sort of my version. I had a favourite chinese restaurant and a favourite dish at that chinese restaurant and well, this isn’t it. This is my second favourite because I’m not sure people like lemon chicken as much as I do.  Anyway, now that Choys is gone and I haven’t found tofu like theirs elsewhere I decided to give it a go. The trick here is getting the tofu the right consistency, not too hard and dense but also not loose enough that it’s going to fall apart in the pan. The back of the packet will advise to put the tofu under a heavy pan or chopping board for 10 minutes but I think 5 or 6 should do because of the extra casing from the pane. The ginger, garlic, vinegar combination is mellow and rounded but packing a little, welcome sourness at the end. I like to eat this with a mountain of oyster sauce bok choy.

Ingredients (serves 1)

For the tofu:

2 slices of tofu about 1.5cm thick
2 cloves of garlic (finely diced or crushed)
30g of ginger (cut into thin batons about 2 mm wide and 5cm long)
3 spring onions (cut into thin batons like the ginger)
1 egg
40 g of flour
A tsp of corn flour
1 tsp of rice vinegar

For the bok choy:

1 bok choy
1 clove of garlic
1.5 tbsp of oyster sauce


  • Place the tofu under a chopping board for about ten minutes. Meanwhile start chopping up your garlic, ginger and spring onions for your tofu and the garlic for the bok choy.
  • Break an egg into a bowl and whisk. Put the whisked egg onto a plate. Get another plate and spread the flour over it, add a little salt to the flour.
  • Heat a little oil and start to fry the garlic, ginger and spring onions, stirring regularly.
  • Place the tofu in the flour, then the egg, then the flour again.
    After the garlic, ginger and onions have been frying for 2 minutes add the tofu.
  • Heat another frying pan and add oil and when hot, a chopped clove of garlic. When the garlic starts to brown add the oyster sauce and quickly after the bok choy.
  • After six minutes on each side the tofu should be done. Remove from the pan and set aside, then add a little water to the frying pan and the corn flour and finally the rice vinegar.
  • Assemble by placing the bok choy on to a plate and the tofu on top, pouring over the sauce from the tofu’s frying pan.

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