Seared Tofu & Chilli Garlic Oil
with Ginger-Soy Veggie Stir-Fry
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!
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
Zucchini
1 packet
Green Beans
2
Garlic
1 sachet
Chilli Flakes
1
Capsicum
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Ginger Paste
1
Baby Broccoli
Not included in your delivery
1 tbs
honey
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
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.
• 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!
