Ginger Tofu & Broccoli Clear Broth Bowl

Per serving

Calories

444

Protein

37 g

Carbs

29 g

Fat

20 g

Fibre

12 g

Vitamins and minerals, % of a day’s needs

• Iron50%
• Vitamin D0%
• B120%
• Zinc37%
• Magnesium53%
• Omega-344%
• Potassium32%
• Vitamin C196%
• Vitamin A47%
• Riboflavin27%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 160 g Tofu
• 170 g Broccoli
• 100 g Fresh spinach
• 300 ml Water
• 12 g Ginger
• 2 Garlic cloves
• 30 g Spring onion
• 1 tsp Sesame oil
• 0.5 tsp Chilli flakes
• 1 tbsp Lime juice
• 1 tsp Salt

Method

1. 1

   Cut the 160g of tofu into 2cm cubes, cut the 170g of broccoli into small florets, grate the 12g of ginger, slice the 2 cloves of garlic and slice the 30g of spring onion, keeping the green tops separate for the end.

2. 2

   Warm 1 tsp sesame oil in a pot over medium heat, add the grated ginger, sliced garlic, the white parts of the spring onion and 0.5 tsp chilli flakes, and stir for 1 minute until fragrant.

3. 3

   Pour in the 300ml of water with 1 tsp salt, bring to a simmer over medium heat and let it bubble gently for 4 minutes so the ginger flavours the liquid.

4. 4

   Add the broccoli florets and tofu cubes and simmer for 5 minutes over medium-low heat, until a floret gives easily to a knife tip but still snaps rather than mushes.

5. 5

   Add the 100g of fresh spinach and cook for 1 minute more, until it collapses. Take the pot off the heat, stir through 1 tbsp lime juice and scatter with the reserved spring onion greens.