Honey and ginger tofu
Nutrition per serving
| Calories | 663 kcal |
| Protein | 28.4 g |
| Carbs | 116.2 g |
| Fats | 9.6 g |
| Saturated Fat | 1.6 g |
| Monounsaturated Fat | 4.2 g |
| Polyunsaturated Fat | 2.2 g |
| Sugars | 14.9 g |
| Fiber | 19.6 g |
| Sodium | 84 mg |
Ingredients
| Honey | |
| Tofu, Firm Plain | |
| Ginger | |
| Olive Oil | |
| Red Bell Pepper (capsicum) | |
| Asparagus | |
| Kidney beans | |
| Pistachio Dukkah | |
| Basmati Rice | |
| Mixed Vegetables (Frozen) |
1. Prepare saucepan of boiling water add rice and then allow to simmer for 10 minutes. Drain keep warm.
2. At same time add honey to a small bowl and microwave until it is melted.
3. Add sliced tofu, melted honey, dukkah and thinly sliced ginger into a small bowl. Mix so tofu covered with mix. Cover with lid and marinate for at least 4 hours.
4. Heat a pan with oil and add any frozen vegetables and cook until warm.
5. Add chopped asparagus, sliced red pepper and the rinsed kidney beans, cook for 2 – 3 minutes.
6. Decrease the heat and add the tofu with marinade. Cook until warmed.
7. Plate with the waiting rice.