Tofu Thai Bowl

Serves: 4

Shopping & Ingredients List:

200g Firm Tofu, cubed

150g Mangetout (or Sugarsnap Peas), halved

200g Tendersteam Broccoli, short lengths

1 Yellow Pepper, sliced

1 Red Pepper, sliced

150g Mushrooms, sliced

2 heads Pak Choi Leaves

8 Shallots, halved

1 Red Chilli, finely sliced

2 Garlic Cloves, crushed

1 tbsp Root Ginger, grated

2-3 Dried Kaffir Leaves (Lime Leaves)

1 Lemongrass Stalk, crushed

2 tbsp Amino Sauce*

1ltr Vegetable Stock*

*e.g. The Coconut Company brand

or for non-vegans use Thai Fish Sauce

*use gluten-free if required

Method

1. Put the vegetable stock, amino sauce, lemongrass, kaffir (lime) leaves, ginger, garlic, chilli & shallots into a large lidded saucepan & slowly bring to a boil over a low heat.

2. Add all the remaining ingredients, apart from the pak choi, & simmer, partially covered, for 8-10 minutes. Finally add the pak choi & simmer for a further 2-3 minutes to wilt the leaves.

3. Ladle into bowls & serve immediately.

Macro info per serving

Protein
17.5g

Carbs
25.7g

Fat
5g

Energy
218Kcal