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

Sweet Potato, Ginger & Garlic Tofu Stew

with Lime and Spinach

Fragrant with ginger, garlic, lime and Thai inspired spices, our Sweet Potato, Ginger & Garlic Tofu Stew is perfect for a balanced lifestyle. Our warming stew heroes tofu and sweet potato to absorb all the delicious flavours.

Tags:
Veggie
Climate Conscious
High Protein
Allergens:
Soya
Wheat
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.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

280 grams

Firm Tofu

(Contains: Soya)

2 unit(s)

Garlic Clove

½ unit(s)

Lime

1 sachet(s)

Thai Style Spice Mix

15 grams

Ginger Puree

30 grams

Tomato Puree

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

150 milliliter(s)

Water for the Soup

Nutritional information

Energy (kJ)2709 kJ
Energy (kcal)648 kcal
Fat27.9 g
of which saturates15.5 g
Carbohydrate62.7 g
of which sugars20.9 g
Dietary Fibre12.5 g
Protein32.5 g
Salt2.77 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Pan
Bowl
Zester
Garlic Press

Instructions

Roast the Sweet Potato
1

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, 18-20 mins. Turn halfway through.

Tofu Time
2

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, fry the tofu until golden all over, 8-10 mins. Turn occasionally.

Finish your Prep
3

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 mix and set aside.

Build the Flavour
4

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 soup (see pantry for amount). Stir to combine, then bring to the boil.

Add the Spinach
5

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 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
6

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.

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