Tofu Thai Bowl
Serves: 4
Shopping & Ingredients List:
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*
*e.g. The Coconut Company brand
or for non-vegans use Thai Fish Sauce
*use gluten-free if required
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.
3. Ladle into bowls & serve immediately.
Macro info per serving
Protein
17.5g
Carbs
25.7g
Fat
5g
Energy
218Kcal