Gently pat the silken tofu dry and cut it into slices. Cut the root end off the enoki mushrooms and loosen them a little.
Wash the pak choi thoroughly and halve it lengthways. Finely grate the ginger and slice the spring onions into thin rings.
Heat the sesame oil in a large frying pan and carefully fry the silken tofu on both sides until lightly browned. Then gently take it out of the pan.
Add the ginger and pak choi to the pan and fry briefly. Then add the enoki mushrooms, tamari and rice vinegar and simmer the veg gently with a little water.
Return the fried silken tofu to the pan or place it straight onto the plates. Let everything warm through together briefly so the flavours come together.
Arrange the tofu with the veg and scatter over the spring onions. Best served hot, straight away.
Good to know
When it needs to be quick but should still taste like a proper meal, this dish is just my thing. Gentle, warm and full of umami, without feeling heavy.
Swaps
Enoki → shiitake (also provide fibre and natural umami notes). Pak choi → chard (also contains fibre and various micronutrients). Sesame oil → olive oil (provides mainly monounsaturated fatty acids). Tamari → coconut aminos with a little salt (milder in flavour).
Allergens
Contains soya and sesame (sesame oil). For children, only serve in small pieces that are easy to chew; in pregnancy, always eat the enoki and tofu heated right through.
