Chop the onion, garlic and the chili. Slice the pak choi in quarter on in the length.
Heat up a pan with sesame oil. When hot add the pak choi and let then fry for 5 minutes, add the onion.Add the tofu and mix everything and let it fry for some minutes. Just before it is ready add the garlic, balsamico vinegar and the Worcestershire sauce. Mix everything and it is ready to serve
Add chopped chili on top before serving
We served it with oven grilled potatoes. Sliced in half and add olive oil on the sliced site, add salt and some spices of your choice
This ia a quick and wonderful dish which surprised us a lot (did not believe it would be that good). Therefore, you'll find Pak Choi every now and then in our recipes....it's so yummy :o)
This is the type of vegan fish filet we used for this recipe. Patrik who eat fish when close to the ocean, was surprised about how good they make this vegan fish with considering of both consistence and smell.
Mix the flour, baking soda and the saltAdd the beer slowly while constantly stirringBatter should be thick enough so that it sticks on fish filletsLet it stand for 20 minutes
Dry the fish file and add salt, pepper and some flour on both sides.
Heat up ca 1/2 cm of rapeseed oil in a pan (should be around 175°C)Dipp the fish file in the batter, let them drain so the layer of batter does not become to thickAdd three pcs of dipped fish file in the pan (do not add to many because it will cool down the oil)
When golden brown turn them over and fry them on the other side