HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Sweet Potato And Ginger Garlic Tofu Stew
Roasted Sweet Potato and Ginger Garlic Tofu Stew

Roasted Sweet Potato and Ginger Garlic Tofu Stew

with Lime and Spinach

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22 Green SmartPoints® per serving
19 Blue SmartPoints® per serving
11 Purple SmartPoints® per serving
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Tags:Under 600 caloriesWW Approved
Allergens:SoyaCeleryCereals 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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sweet Potato

225 grams

Smoked Tofu


1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

½ unit(s)


1 sachet

Ginger Puree

1 sachet

Tomato Puree

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste


40 grams

Baby Spinach

1 sachet

Soy Sauce

(ContainsSoya, Cereals containing gluten)

Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2423 kJ
Energy (kcal)579 kcal
Fat26.0 g
of which saturates16.0 g
Carbohydrate66 g
of which sugars20.0 g
Protein23 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Kitchen Paper
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Chop the sweet potatoes into 1cm chunks (no need to peel). Pop the potatoes on a low-sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.


Meanwhile, chop the tofu into 2cm cubes. Pat dry with some kitchen paper. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the tofu to the pan, fry until golden all over, 6-8 mins, turning occasionally. Tip the tofu into a bowl and set aside. Keep the pan.


While the tofu cooks, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Thinly slice half the chilli and finely chop the rest. Zest and halve the lime.


Pop the pan back on a medium-high heat with a drizzle of oil. Once hot, add the shallot to the pan and fry until softened, 3-4 mins. Stir in the garlic, ginger puree, finely chopped chilli (careful it's hot - add less if you don't like heat) and tomato puree. Cook for 1 min. Pour in the coconut milk, water (see ingredients for amount) and vegetable stock paste.


Bring to the boil and simmer until the sauce has reduced slightly, stirring occasionally, 3-4 mins. Stir in the spinach a handful at a time until it's wilted and everything is piping hot, 1-2 mins. Remove from the heat, squeeze in some of the lime juice and add half the soy sauce. Taste and add more lime juice and soy sauce if you feel it needs it, then stir in the roasted sweet potato and tofu. TIP: Add a splash more water to the stew if it's a bit dry.


Serve in bowls with the sliced chilli (careful it's hot - add less if you don't like heat) and lime zest sprinkled on top. Enjoy!