I bought roasted chicken and broccolini to go with my leftover minced pork tofu and bok choy, served with rice. Sometimes I just don’t feel like cooking. “Silken tofu is similarly to block tofu, but the soy milk is coagulated without curdling and the tofu is left unpressed, so it stays very moist. Silken tofu is high in Omega-3 and Omega-6 fatty acids, vitamins C, A, E, and calcium, but contains less calcium than firm tofu. Due to tofu’s mild hormonal effects, some doctors advise people with estrogen-sensitive breast tumours to limit soy, and those with poor thyroid function are sometimes advised to avoid tofu because of its goitrogen content.”

“Silken tofu does not necessarily have to be cooked, as it is already cooked during the tofu-making process. However, it can be eaten as it is, cooked or heated up in a variety of ways depending on the recipe. Silken tofu is often used straight out of the packet add sauces such as dips and dressings. It can also be boiled, fried, steamed and baked.”

“Buk choy is a mild, nutritious Chinese cabbage, a cruciferous vegetable packed with vitamins A, C, K, folate B6, minerals, fiber and antioxidants, supporting heart health, bone strength, digestion, and potentially lowering cancer risk due to compounds: sulforaphane and glucosinolates, all while being low in calories.”

“Broccolini is a hybrid of regular broccoli and Chinese broccoli (gai lan), rich in vitamins, fiber, and protective plant compounds. It is high in Vitamin C and Vitamin A for cell protection, immune support, and better plant-based iron absorption; contains Vitamin K, calcium, and magnesium for strong bones and healthy blood clotting; and provides dietary fiber as a prebiotic for gut health, fullness, and regular digestion. Its antioxidants, including sulforaphane and glucosinolates, plus fiber and potassium, help reduce inflammation, combat oxidative stress, and support heart health.”

Here’s my cheat meal that I bought—quick and delicious. Let’s cook and enjoy it with rice!

Ingredients

bought roast chicken, cut to bite sized

Broccolini with garlic and sauce

2 bunches broccolini, ends trimmed, thick stems halved, cut to bite sized
2 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
1/8 c vegetable stock
salt
pepper

Silken tofu minced pork and buk choy

2 boxes of 500 g silken tofu
300 g minced pork
1 bunch buk choy, cut to bite size
1 Tbs soy sauce
1 Tbs minced garlic, plus extra
oil
salt
pepper

Minced pork marinade

2 Tsp cornflour
1 1/2 Tsp light soy sauce
1 Tbs oyster sauce
1 Tsp ginger powder
2 Tsp sesame oil
1 Tsp vegetable stock powder
4 Tbs water, plus extra

Method

Bought roast chicken

Cut the roast chicken to bite sized and plate up. Set aside.

Silken tofu minced pork and buk choy

In a large bowl mix the marinade except vegetable stock powder and 4 Tbs water for minced pork until well combined. Add minced pork, tossing it in the marinade and make sure meat are covered. Let stand at room temperature for about 10-15 minutes.

Carefully remove silken tofu out of the package and drain. Transfer the tofu to a chopping board lined with paper towel, pat dry with paper towel and set aside 15 minutes to let some of the excess water come out of the tofu.

Broccolini with garlic and sauce

Meantime, rinse the broccolini under cold water and trim about 1 to 1.5 inches off the bottom of the stems. If any of the bottom stems are thick, cut them in half lengthwise so they cook at the same rate as the florets. Heat the oil in a large, saucepan over medium-high heat. Toss in the minced garlic, and a pinch of salt, stirring quickly for about 30 to 60 seconds until fragrant.

Add the broccolini and sear for 2 to 3 minutes until lightly browned or charred on the bottom. Pour in 1/8 c. of vegetable stock. Immediately cover the saucepan with a lid to let the broccolini steam in the vegetable stock. Remove from heat, season with pepper. Transfer to a serving plate.

Back to silken tofu minced pork and buk choy

Once minced pork stand time up, heat deep pan on medium high heat and add 1 Tbs oil. When the oil is hot, add garlic and fry until fragrant. Then add the marinated pork and let it brown briefly about 3 minutes. Next add buk choy and cook about 4 minutes. Add salt and pepper, toss to mix well until minced pork, and buk choy are cooked and soft. Now add in marinade sauce, vegetables stock: 1 Tsp vegetable stock powder and 4 Tbs water, plus extra about 1/4, 1 Tbs soy sauce, and check seasoning. Let simmer for about 2-4 minutes. Switch off hob.

Put the silken tofu onto a deep plate. Spoon minced pork and buk choy to the deep plate with silken tofu. Scatter the extra 1 Tbs minced garlic all over the minced pork and buk choy. Season with salt and pepper.

Then microwave for 1 minute as I don’t like eating tofu too raw. (You don’t have to microwave). Remove from microwave. Check seasoning. Serve immediately with roast chicken and stuffing along with broccolini with garlic and sauce, and cooked rice. Enjoy with a glass of cold sweet white wine!!!

https://helenscchin.com/2020/10/11/roast-chicken-broccolini-minced-pork-tofu-and-buk-choy-with-rice/

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