Honey and ginger tofu
Nutrition per serving
Calories | 754 kcal |
Protein | 34.2 g |
Carbs | 129.3 g |
Fats | 11.7 g |
Saturated Fat | 1.9 g |
Monounsaturated Fat | 4.7 g |
Polyunsaturated Fat | 3 g |
Sugars | 19.5 g |
Fiber | 22 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.