Soy-Ginger Glazed Tofu
with Garlicky Stir-Fried Greens
Let's keep things light and bright with some garlicky baby broccoli and zucchini and then take it up a notch with some soy-ginger glazed tofu. it's equally fresh, flavourful and mighty!
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
Japanese Tofu
2
Garlic
2
Zucchini
1 packet
Soy Sauce Mix
1 packet
Ginger Paste
1
Baby Broccoli
Not included in your delivery
1 drizzle
olive oil
1 tbs
brown sugar
¼ cup
water
Cooking Steps
• Trim baby broccoli and halve any thicker stalks lengthways. Thinly slice zucchini into sticks. Finely chop garlic. • Cut plain tofu (see ingredients) into 2cm chunks. • In a small bowl, combine soy sauce mix, ginger paste, the brown sugar and water.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook baby broccoli and zucchini, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.
• 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. • Remove pan from heat and add the soy ginger mixture, turning tofu to coat.
• Divide soy-ginger glazed tofu and garlicky stir-fried greens between plates. • Spoon over any remaining glaze from the pan. Enjoy!
