Carb-Conscious Malaysian Tofu

Nutrition per serve

Ingredients

• 1head broccoli
• 150g green beans
• 1pcs ginger
• 1clove garlic
• 200g peanut satay tofu
• 1pcs tomato
• 1pcs Lebanese cucumber
• 1pcs spring onion
• 20g roasted peanuts
• 20ml sesame oil
• 10g toasted sesame seeds
• 15ml soy sauce
• 4ml white vinegar
• 15ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Coarsely chop the broccoli stem, then cut the head into small florets. Trim the beans and halve on an angle. Peel and finely grate the ginger. Crush or finely chop the garlic. Cut the tofu into 2cm cubes. Cut the tomato and cucumber into 1cm chunks. Thinly slice the spring onion. Coarsely chop the peanuts.
2. Step 2 — Make sesame-soy sauce
   Whisk 3 tsp sesame oil*, 1 tbs soy sauce and ¾ tsp white vinegar in a large bowl.
3. Step 3 — Toast nuts and seeds
   Put the peanuts and sesame seeds in a cold medium deep frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan.
4. Step 4 — Start stir-fry
   Heat 1 tbs oil in the same pan over high heat. Stir-fry the broccoli for 2 mins. Add the beans, ginger, garlic and tofu and stir-fry for 2-3 mins until the tofu is heated through and the vegetables are almost tender.
5. Step 5 — Finish stir-fry
   Add 1 tbs of the sesame-soy sauce to the tofu and vegetables and stir-fry for 1 min or until the vegetables are just tender.
6. Step 6 — Make salsa and serve
   Add the tomato, cucumber, spring onion and peanut mixture to the remaining sesame-soy sauce, season with pepper and toss to combine. Divide the tofu and vegetable stir-fry among plates. Spoon over the salsa to serve.

Allergens

Soy, Gluten, Peanut, Wheat, Sesame