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!
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.
Ingredients
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 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 Soup
Nutritional information
Utensils
Instructions
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.
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, 6-8 mins. Turn occasionally.
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.
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.
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.
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.
Enjoy!
