The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
7-spice tofu & pak choi
Juicy pepper. Crunchy pak choi. Tender tofu. Fluffy brown rice. All infused with fresh chilli and schichimi togarashi for a kick, tamari for umami flavour, maple syrup for sweetness and sesame seeds for the perfect crunch.
Prep in 10
5 plants
Low sat fat
Serving size
Ingredients
- 1 garlic clove (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 0.5 tsp shichimi togarashi (use half) (Sesame) (crushed red chillies, orange peel, black sesame seed, white sesame seed, sansho pepper, ginger, nori)
- 40g sugar snap peas
- 1 tsp sesame seeds (Sesame)
- 1 chilli (use half)
- 150g firm tofu (use half) (Soya) (Water, Soya Beans, Nigari)
- 1 pak choi
- 40g brown rice (brown rice (100%))
- 1 tsp maple syrup
- 1 pepper (use half)
- 1 tbsp sesame oil (Sesame)
Nutritional Information
Calories: 373
Protein: 9.1g
Carbs: 42g
Fat: 18g
Ingredients
- 1 chilli
- 2 tsp sesame seeds (Sesame)
- 2 pak choi
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp maple syrup
- 1 pepper
- ½ tsp shichimi togarashi (Sesame) (crushed red chillies, orange peel, black sesame seed, white sesame seed, sansho pepper, ginger, nori)
- 150g firm tofu (Soya) (Water, Soya Beans, Nigari)
- 80g sugar snap peas
- 1 garlic clove
- 80g brown rice (brown rice (100%))
- 2 tbsp sesame oil (Sesame)
Nutritional Information
Calories: 373
Protein: 9.1g
Carbs: 43g
Fat: 18g
7-spice tofu & pak choi
Juicy pepper. Crunchy pak choi. Tender tofu. Fluffy brown rice. All infused with fresh chilli and schichimi togarashi for a kick, tamari for umami flavour, maple syrup for sweetness and sesame seeds for the perfect crunch.
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Cooking Instructions
- Boil a kettle. Rinse the rice, then place in a saucepan with 600ml lightly salted boiling water. Simmer for 25-30 mins, until cooked, then drain.
- Separate the pak choi leaves, cut in half, then slice the green leaves from the white stems. Halve the pak choi stems lengthways. Thinly slice the pepper. Halve the sugar snaps lengthways. Finely slice the chilli (remove the seeds for less heat). Finely chop or crush the garlic. Drain the tofu and pat dry with paper towel. Cut the tofu into 1cm cubes and place in a bowl with the shichimi togarashi and a pinch of sea salt.
- Make the dressing; to a small bowl add 1 tbsp sesame oil, the maple syrup and the tamari. Mix.
- Heat a large, dry frying pan on a medium heat. Toast the sesame seeds for 2 mins, tossing to prevent burning; remove and set aside. Add 1 tbsp sesame oil to the pan, then the tofu. Cook for 7 mins. Add half the dressing and cook for further 3 mins to brown on all sides. Remove the tofu from the pan and set aside.
- To the same pan, add the garlic and some chilli (to taste), then cook for 1 min. Add the pepper, pak choi stems and sugar snaps, then cook for a further 4 mins. Add the remaining dressing and pak choi leaves. Cook for 2 mins, then add the tofu back to the pan to warm and coat in the dressing.
- Serve the rice topped with the tofu and stir-fried vegetables. Finish with the sesame seeds and remaining chilli.
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