Peanut tofu, tenderstem & ginger quinoa

Shiso is hard to find in the UK but a prized ingredient in Japanese cooking. It has an instantly recognisable, lovely grassy taste that gives this quick, creamy peanut tofu a restaurant feel.

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  • 100g fresh edamame beans
  • 120g tenderstem broccoli
  • 1 lime
  • 1 red pepper
  • 1 tbsp tamari
  • 1 tsp oil
  • 20g shiso leaves
  • 250g quinoa ready to eat
  • 2 spring onions
  • 2 tbsp peanut paste
  • 2 tsp curry powder
  • 300g firm tofu
  • 4cm fresh ginger

Macros

643 calories • 59g carbs • 28g fat • 39g protein

Allergens:

Celery, Mustard, Peanuts, Soya

Cuisine

Asian

Season

Spring

Method

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

2. Meanwhile, trim the tenderstem. Heat a medium-sized pan with 1 tsp oil on a medium heat, fry the tenderstem 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.

3. To make the peanut sauce; in a bowl, mix the peanut paste with a squeeze of lime juice, 1/3 of the tamari and 3 tbsp cold water. Add only a few pinches of the curry powder (to taste) and mix well.

4. Peel and grate the ginger. Thinly slice the spring onion and roughly chop the red pepper.

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

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

7. Spoon the ginger edamame quinoa on two warm plates alongside the peanut tofu and tenderstem. Sprinkle over the shiso leaves.

Recipe for two people, halve the ingredients for one person