Sweet Potato, Ginger & Garlic Tofu Stew
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Sweet Potato, Ginger & Garlic Tofu Stew

Sweet Potato, Ginger & Garlic Tofu Stew

with Lime and Spinach

Our Sweet Potato, Ginger & Garlic Tofu Stew is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Climate Conscious
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 Time35 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Sweet Potato

280 grams

Firm Tofu

(Contains Soya)

2 unit(s)

Garlic Clove

½ unit(s)


1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

15 grams

Ginger Puree

30 grams

Tomato Puree

200 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

150 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2869 kJ
Energy (kcal)686 kcal
Fat32.7 g
of which saturates21.1 g
Carbohydrate68.4 g
of which sugars22.1 g
Protein28.9 g
Salt3.58 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Paper Towel
Large Frying Pan
Garlic Press


Roast the Sweet Potato

Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the sweet potatoes into 1cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.

Tofu Time

Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the tofu to the pan and fry until golden all over, 6-8 mins. Turn occasionally.

Finish your Prep

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

Zest and cut the lime into wedges (see ingredients for amount).

Once golden, transfer the tofu to a bowl, toss with the Thai style spice blend and set aside.

Build the Flavour

Pop the (now empty) pan back on medium-high heat with a drizzle of oil.

Once hot, add the garlic, ginger puree and tomato puree. Cook for 1 min.

Pour in the coconut milk, veg stock paste and water for the sauce (see pantry for amount). Stir to combine, then bring to the boil.

Add the Spinach

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 lime juice from a lime wedge and add half the soy sauce. Taste and add more lime juice and soy sauce if needed.

Finish and Serve

Stir the roasted sweet potato and fried tofu through the stew. Add a splash more water if you feel it needs it. Reheat if needed.

When everything's piping hot, serve your sweet potato and tofu stew in bowls.

Finish with a sprinkle of lime zest. Serve with the remaining lime wedges for squeezing over.