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Sweet Potato, Ginger & Garlic Tofu Stew

Sweet Potato, Ginger & Garlic Tofu Stew

with Lime and Spinach

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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!

Tags:Veggie
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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Sweet Potato

1 unit(s)

Smoked Tofu

(ContainsSoya)

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

½ unit(s)

Lime

1 sachet

Ginger Puree

1 sachet

Tomato Puree

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(ContainsCelery)

40 grams

Baby Spinach

25 milliliter(s)

Soy Sauce

(ContainsSoya, Cereals containing gluten)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2726 kJ
Energy (kcal)652 kcal
Fat27.0 g
of which saturates18.0 g
Carbohydrate73 g
of which sugars21.0 g
Protein27 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Frying Pan
Kitchen Paper
Bowl
Garlic Press
Zester
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C. Chop the sweet potatoes into 1cm chunks (no need to peel). Pop the potatoes 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. Once your oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.

2

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.

3

While the tofu cooks, halve, peel and thinly slice the red onion. 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.

4

Pop the pan back on a medium-high heat with a drizzle of oil. Once hot, add the onion 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 for the sauce (see ingredients for amount) and vegetable stock paste.

5

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 wilted and 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 needed, then stir in the roasted sweet potato and tofu. TIP: Add a splash more water to the stew if it's a bit dry.

6

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!