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Korean-Style Pak Choi and Tofu

Lily Simpson
  • Serves: 2
  • Preparation: 10
  • Cooking: 10
  • Passive: 5
  • Ready: 25

Pak choi acts as the perfect vehicle for sweet chilli and garlic flavours in this wonderful Korean recipe.


  • a thumb-sized piece fresh root ginger, grated
  • 3 garlic cloves, sliced
  • 1 tablespoon honey or agave syrup
  • 3 tablespoons tamari
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon chilli powder
  • 300 g firm tofu, cut into sticks
  • 1 teaspoon rapeseed oil
  • 100 ml water
  • 4 small pak choi, cut into quarters through the stalk
  • fresh coriander, to garnish
  • brown rice and lime wedges to serve


Mix together the ginger, garlic, honey or agave syrup, tamari, sesame oil and chilli powder in a bowl. Add the tofu and turn to coat, then leave for a few minutes to allow the tofu to become infused with the spices.

Remove the tofu from the bowl (keep the marinade). Heat the rapeseed oil in a frying pan, add the tofu and cook until crisp and browned on all sides. Remove the tofu from the pan and set aside.

Add the reserved marinade and water to the pan and bring to the boil. Add the pak choi. Cook for a minute or so, tossing, until the pak choi is covered in the marinade and slightly wilted.

Place the tofu and pak choi on a serving platter and garnish with coriander. Serve with brown rice and lime wedges for squeezing over.

Additonal notes

Extract taken from Detox Kitchen Vegetables by Lily Simpson (Bloomsbury, £26), out now

Photography © Issy Croker

“Korean food is a harmonious blending of sweet, spicy and sour flavours. This recipe, although very simple, demonstrates the core balance: pak choi acts as the perfect vehicle for sweet chilli and garlic flavours.”

655 calories per serving

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