UPGRADEYOU RECIPES

TOFU THAI BOWL

January 21, 2018

 

 


SERVES: 4 

INGREDIENTS:

-200g Firm Tofu, cubed

-150g Mangetout (or Sugarsnap Peas), halved

-200g Tendersteam Broccoli, short lengths

-1 Yellow Pepper, sliced

-1 Red Pepper, sliced

-150g Mushrooms, sliced

-2 heads Pak Choi Leaves

-8 Shallots, halved

-1 Red Chilli, finely sliced

-2 Garlic Cloves, crushed

-1 tbsp Root Ginger, grated

-2-3 Dried Kaffir Leaves (Lime Leaves)

-1 Lemongrass Stalk, crushed

-2 tbsp Amino Sauce
-1ltr Vegetable Stock

METHOD:

1. Put the vegetable stock, amino sauce, lemongrass, kaffir (lime) leaves, ginger, garlic, chilli & shallots into a large lidded saucepan & slowly bring to a boil over a low heat.

 

2. Add all the remaining ingredients, apart from the pak choi, & simmer, partially covered, for 8-10 minutes. Finally add the pak choi & simmer for a further 2-3 minutes to wilt the leaves.
 

CALORIES & MACROS PER SERVING:

Kcals: 218
Protein: 17.5g
Carbs: 25.7g

Fat: 5g
Fibre 2.2g.

 

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