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

Ginger, Lime and Garlic Tofu Stew

with Spinach and Basmati Rice

Recipe Development Team
Recipe Development TeamPublished on June 03, 2024

Looking for a quick and tasty midweek dinner option? Try cooking up our Ginger, Lime and Garlic Tofu Stew in just 20-25 minutes for a delicious and speedy meal.

Tags:
High Protein
•Veggie
Allergens:
Soya
•Celery
•Cereals containing gluten

The quantities provided above are averages only.

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.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

250 grams

Firm Tofu

(Contains: Soya)

2 unit(s)

Garlic Clove**

½ unit(s)

Lime

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: Soya, Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2737 kJ
Energy (kcal)654 kcal
Fat27.4 g
of which saturates15.4 g
Carbohydrate74.9 g
of which sugars7.4 g
Protein29.5 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan
•Kettle
•Zester
•Garlic Press
•Sieve
•Lid
•Large Saucepan

Cooking Instructions and Tips

Fry the Tofu
1

a) Boil a half-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.

Prep Time
2

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).

Cook the Rice
3

a) Once the water has boiled, pour into a large saucepan with 1/4 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.

Simmer and Spice
4

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.

Add the Spinach
5

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.

Serve
6

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

b) Finish with a sprinkling of lime zest.

Enjoy!

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