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!
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
10
Vegetable Stock Paste
(Contains Celery)
200
Coconut Milk
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
40
Baby Spinach
30
Tomato Puree
2
Sweet Potato
1
Smoked Tofu
(Contains Soya)
2
Garlic Clove
½
Red Chilli
½
Lime
1
Ginger Puree
Not included in your delivery
200
Water for the Sauce
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, 20-25 mins. Turn halfway through.
Meanwhile, chop the tofu 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, turning occasionally.
While the tofu cooks, 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.
Once golden, transfer the tofu to a bowl 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, finely chopped chilli (careful, it's hot - add less if you'd prefer things milder) and tomato puree. Cook for 1 min.
Pour in the coconut milk, water for the sauce (see ingredients for amount) and veg stock paste, 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 of the lime juice and add half the soy sauce. Taste and add more lime juice and soy sauce if needed.
Stir through the roasted sweet potato and fried tofu, then add a splash more water if you feel it needs it.
When everything is piping hot, serve your sweet potato and tofu stew in bowls.
Sprinkle with the lime zest and as much of the sliced chilli (careful, it's hot) as you'd like to finish. Enjoy!
