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
(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!
