Japanese Tofu & Chilli-Garlic Butter
with Ginger-Soy Veggie Stir-Fry
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Peanuts
- Sesame
With the perfect balance of sweet, salty flavours and garlicky goodness you can take this juicy Japanese tofu to the next level. Serve with a ginger-soy veggie stir-fry for an Asian-inspired take on a classic meat and veg meal!
Ingredients
1
Baby Broccoli
1
Capsicum
1 sachet
Chilli Flakes
2
Garlic
1 packet
Ginger Paste
1 packet
Trimmed Green Beans
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat May be present: Peanuts, Sesame)
Utensils
Cooking Steps
• Cut Japanese tofu into 2cm chunks. • Slice zucchini and capsicum into thin sticks. • Trim green beans and baby broccoli. • Finely chop garlic. • In a small bowl, a a good drizzle of olive oil, garlic and chilli flakes (if using), then season with pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. • Add garlic and chilli oil to the tofu and turn to coat. Transfer to a plate and cover to keep warm.
• While steak is resting, wipe out frying pan, then return to high heat with a drizzle of olive oil. • Stir-fry capsicum, green beans, zucchini and baby broccoli until tender, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Add the soy sauce and honey and cook until bubbling, 30 seconds. Season to taste.
• Divide tofu and ginger-soy veggies between plates. Enjoy!
