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Braised Tofu with Pak Choi and Mango

Serves: 2

Ready in: 15 to 30 mins

Eco Friendly Quick Make

Braised Tofu with Pak Choi and Mango Recipe: Veggie


150g tofu, cubed and patted dry
1 red pepper, thinly sliced
3 baby pak choi cut in half
1/2 a mango, sliced
1 tbsp rice wine or dry sherry
pinch of dried chilli
1 tbsp groundnut oil

[hd]For the braising liquor[/hd]
1 tbsp light soy sauce
4 tbsp lemon juice
2 tbsp orange juice
1 tsp groundnut oil
1 tsp caster sugar
1 tbsp honey
1/2 a red chilli
1 star anise


  • Whisk together all the ingredients in the braising liquor and set aside. Heat 1 tbsp of groundnut oil in a wok until smoking hot and add in the tofu, red pepper slices and dried chilli. Stir-fry for two minutes until light brown.
  • Add in the rice wine or dry sherry and allow the liquor to bubble and reduce, until it evaporates the alcohol off.
  • Add in the ingredients you whisked together earlier and braise over a low heat for four minutes allowing the tofu to absorb some of the flavors. Add in the pak choi and braise for a further minute, until the pak choi is wilted.
  • Serve with rice noodles and slices of mango with plenty of the cooking liquor spooned over.
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