Soy-Ginger Glazed Tofu
with Garlicky Stir-Fried Greens- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Peanuts
- Sesame
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.*
Ingredients
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
2
Garlic
2
Zucchini
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
Ginger Paste
1
Baby Broccoli
Cooking Steps
• Trim baby broccoli and halve any thicker stalks lengthways. • Slice zucchini into sticks. • Cut Japanese tofu (see ingredients) into 2cm chunks.• Finely chop garlic. • 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.
•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 to serve. Enjoy!
