By Jillian Adamson
MC - Asian sesame tofu with pak choi & rice
Crisp golden tofu is drenched in a limey maple-ginger marinade, then tossed with vitamin C-rich red pepper, pak choi and sesame seeds. Hearty brown rice soaks up all the delicious sauce.
Cook time: 25 mins
Allergens: Sesame, Soya
Cuisine: Chinese
Key ingredient: Satisfying organic tofu
Calories: 498.75
Protein: 26.64g
Carbs: 55.78g
Fat: 18.79g
Updated at: Thu, 17 Aug 2023 14:03:28 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
25
High
Nutrition per serving
Calories400 kcal (20%)
Total Fat10 g (14%)
Carbs55.3 g (21%)
Sugars14.3 g (16%)
Protein27.5 g (55%)
Sodium1259.3 mg (63%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Boil a kettle. Rinse the brown rice, place in a saucepan with 600ml boiling water and season with a pinch of sea salt. Simmer for 20-25 mins, until cooked, then drain.
Step 2
Meanwhile, finely chop the red chilli (remove the seeds for less heat). Peel the ginger and finely chop. Slice the red pepper thinly. Chop the root ends off the pak choi to separate the leaves.
Step 3
Drain the tofu and pat dry with a paper towel. Cut into 2cm cubes.
Step 4
Make the sauce; mix the ginger and chilli with the tamari, maple syrup and juice from the lime.
Step 5
Heat a frying pan with 1 tbsp oil on a medium heat. Cook the tofu for 5 mins. Stir in half the sauce and cook for a further 3 mins, then add the red pepper, pak choi and remaining sauce. Cook for another 5 mins, then stir through the sesame seeds.
Step 6
To serve, place the brown rice in warm bowls and spoon over the Asian tofu, red pepper and pak choi.
