Peanut tofu, tenderstem & ginger quinoa

Even tofu-skeptics will love this dish. We drench soybean cubes in umami-rich peanut sauce, pan-fry them until golden, and then pair with fluffy ginger and edamame quinoa. Vitamin-packed tenderstem broccoli is served on the side. Calories: 700 Protein: 40g Carbs: 61g Fat: 33g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the tofu and pat dry with paper towel. Cut into small 1cm cubes. Heat a medium frying pan with 1 tsp oil on a medium-high heat and cook the tofu for 10 mins, turning occasionally, until golden.

Step 2

Meanwhile, trim the broccoli. Heat a medium pan with 1 tsp oil on a medium heat. Fry the broccoli for 1 minute, then add a splash of water and place a lid on the pan. Steam for 4 mins, until tender. Remove from the pan and keep warm.

Step 3

Make the peanut sauce. In a bowl, mix the peanut paste with a squeeze of lime juice, a third of the tamari and 3 tbsp cold water. Add a few pinches of the curry powder (to taste) and mix well.

Step 4

Peel the ginger and grate. Thinly slice the spring onions. Roughly chop the pepper. Roughly chop the coriander.

Step 5

In the same pan the broccoli was in, heat 1 tsp oil on a medium-high heat. Add the ginger and spring onions to the pan and cook for 1 minute, then add the pepper, edamame, remaining tamari and remaining juice from the lime. Add the quinoa and cook for 3 mins, until heated through. Stir through the coriander.

Step 6

Add the peanut sauce to the tofu and cook for 2-3 mins, heating the sauce. Add more water to thin the sauce, if needed.

Step 7

Serve the edamame quinoa with the peanut tofu and broccoli.