Vietnamese style tofu with pak choi and basil

In this simple but wholesome vegan dish the Vietnamese-style sauce imbues the tofu, the pak choi and the other ingredients with a lovely, deep, slightly caramelised flavour.

400 g block of tofu
2 tbsp cornflour
450 g pak choi, roughly chopped, divided into small florets
8 spring onions, white and green parts sliced on the diagonal
1 red chilli, seeds in, thinly sliced
1 clove garlic, thinly sliced
2 tbsp Thai basil, roughly chopped (use “ordinary” basil if not available)
2 tbsp soy sauce
1 tbsp sake
1 tsp maple syrup
2 tbsp water
2 tbsp groundnut oil

View the full recipe at The Circus Gardener’s Kitchen →