Seared Tofu & Chill-Garlic Oil
with Ginger-Soy Veggie Stir-Fry
With the perfect balance of sweet, salty flavours and garlicky goodness you can take this juicy 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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Baby Broccoli
2
Garlic
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 sachet
Chilli Flakes
1
Capsicum
1 packet
Ginger Paste
1
Zucchini
Not included in your delivery
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy;)
1 tbs
honey
1 drizzle
olive oil
Utensils
Cooking Steps
• Slice zucchini and capsicum into thin sticks. • Trim 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.
• Cut plain tofu (see ingredients) into 2cm chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add garlic and chilli oil to cook, turning to coat, until fragrant, 1 minute.
• While steak is resting, wipe out frying pan, then return to high heat with a drizzle of olive oil. • Stir-fry capsicum, 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. • Spoon over any resting juices. Enjoy!
