Ginger, Lime and Garlic Tofu Stew
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Ginger, Lime and Garlic Tofu Stew

Ginger, Lime and Garlic Tofu Stew

with Spinach and Basmati Rice

High Protein
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time15 minutes


serving amount

280 grams

Firm Tofu

(Contains Soya)

2 unit(s)

Garlic Clove

½ unit(s)


150 grams

Basmati Rice

15 grams

Ginger Puree

30 grams

Tomato Puree

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2822 kJ
Energy (kcal)675 kcal
Fat27.7 g
of which saturates15.4 g
Carbohydrate74.2 g
of which sugars6.9 g
Protein33.8 g
Salt3.22 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Boil a full kettle.

b) While it boils, heat a drizzle of oil in a frying pan on medium-high heat.

c) Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.

c) Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.


a) While the tofu cooks, peel and grate the garlic (or use a garlic press).

b) Zest and halve the lime (see ingredients for amount).


a) Once the water has boiled, pour into a large saucepan with 0.25 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until ready to serve.


a) Once the tofu is cooked, stir in the garlic, ginger puree and tomato puree. Cook for 1 min.

b) Pour in the coconut milk, veg stock paste, sugar and water for the sauce (see pantry for both amounts), then stir together.

c) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 4-5 mins.


a) Once thickened, stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins.

b) Remove from the heat, squeeze in some of the lime juice and stir in the soy sauce.

c) Taste and add more lime juice if needed and add a splash more water if it's a bit too thick.


a) Share the rice between your bowls and spoon the tofu stew on top.

b) Finish with a sprinkling of lime zest.



Step 1 MOD: If you’ve chosen the veggie version, drain the tofu and chop into 2cm cubes. Pat dry. Fry the tofu for the same time, then continue as instructed.