(FID) / DF / GF / Low Amines / Med Sals / MSG Free

Marinated Tofu and Asian Greens

Marinated Tofu and Asian Greens

Serves: 4-6


  • Marinated Tofu and Asian Greens
  • (Serves 6)
  • Ingredients
  • 1 block of firm tofu (approx 450g)
  • 1 - 2 bunches of asian greens ( baby bok choy or pak choy or one bunch of each) roughly chopped. Using 2 bunches will easily give you 6 serves, but if you only use one you may only get 4 serves
  • 4 spring onions (white and light green parts only), sliced
  • 2 garlic cloves, minced
  • 1 small handful parsley, roughly chopped (approx 1/3 cup loosely packed)
  • 1/2 tsp citric acid
  • 1/2 cup canola oil
  • 3 cups brown rice



To make the marinade combine 1/3 cup oil, spring onions, garlic, parsley, citric acid and a generous pinch of salt in a large bowl


Cut tofu into short strips and place in bowl with the marinade, mixing to ensure all pieces are coated. Allow to marinade for at least 30 minutes, but ideally a couple of hours


Once the tofu has marinated, cook brown rice according to your preferred method


Heat 2 tbsp oil in a large frypan over medium heat. Add the tofu, reserving at least half of the marinade and as much of the spring onions and parsley as possible (as they cook much faster than tofu). Cook, turning as needed, until the tofu is golden brown.


Remove the tofu from the pan and put aside.


Add the chopped asian greens and remaining marinade to the pan, cooking until the greens have softened.


Return the tofu to the pan and mix to combine


Serve the tofu and greens on top of the cooked brown rice and optionally garnish with fresh parsley


Tip: if you are sharing this meal with people who do not have food chemical sensitivities they may like to add harissa paste (or another form of chilli) and soy sauce to their portions


Recipe by Alex and Liam

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