Ginger Tofu Delight with Pak Choi

1. Prepare the Tofu:

   • Gently prick a few holes in the tofu using a toothpick. This helps the marinade soak in for better flavor.
   • Cut the tofu into bite-sized cubes.

2. Make the Marinade:

   • In a bowl, mix together Shaohsing rice wine, rice vinegar, grated ginger, dark soy sauce, light soy sauce, and brown sugar.
   • Toss the tofu cubes in the marinade and let them sit for 10-15 minutes to absorb the flavors.

3. Stir-Fry the Pak Choi:

   • Heat a wok over high heat and add 1 tbsp of groundnut oil.
   • Once the oil starts to smoke, add the sliced ginger and stir-fry for a few seconds until fragrant.
   • Add the pak choi leaves and stir-fry for 1-2 minutes.
   • Splash a small amount of water into the wok to create steam, then cover and cook for an additional 2 minutes until the leaves wilt and the stems are tender yet crunchy.
   • Season with salt, then transfer to a serving dish.

4. Cook the Tofu:

   • Rinse the wok under cold water, then reheat it and add the remaining 1 tbsp of groundnut oil.
   • When the oil is hot, add the marinated tofu pieces (keep the marinade liquid aside).
   • Stir-fry for 5-10 minutes, being careful not to break the tofu as you toss it to brown all sides evenly.
   • Once browned, season the tofu with the reserved marinade liquid, and allow it to bubble and reduce slightly.
   • Sprinkle over the dried chili flakes and toss well to combine.

5. Serve:

   • Spoon the tofu mixture onto the pak choi and serve immediately with cooked jasmine rice.

Enjoy your delicious Ginger Tofu Delight with Pak Choi!