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Sweet tofu with ginger and bok choy

Sweet tofu with ginger and bok choyimage
image showing recipe preparationPreparation timeelementPreparation time15 min
image showing recipe preparationCooking timeelementCooking time15 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromChina


  • 500 g fresh tofu, drained
  • 2 tablespoons peanut oil
  • 1 knob of ginger, sliced
  • 400 g bok choy or Chinese cabbage
  • 2 tablespoons rice wine
  • 1 tablespoon rice vinegar

For the marinade:

  • 2 tablespoons grated ginger
  • 1 teaspoon soy sauce
  • 2 tablespoons brown sugar


  • To help the marinade penetrate, drill a few holes in the tofu with a toothpick. Cut it into small cubes.
  • Mix the ingredients for the marinade in a shallow plate.
  • Place the tofu in this plate and mix to make it penetrate well. Marinate for 10-15 minutes.
  • Cut the knob of ginger into slices.
  • Heat 2 tablespoons of peanut oil in a wok. When the oil is smoking, add the ginger, the bok choy leaves and sauté for 2 minutes.
  • Add a little water to create steam and extend the cooking time for 2 minutes.
  • When the bok choy leaves are cooked, season to your liking 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 that 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 remaining marinade liquid.
  • Bring to a boil and reduce the sauce.
  • Serve immediately.


Total carbs


Total fat

Saturated fat

Omega 3



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.