Ginger Tofu & Pea Warm Snack Pot
Snack · International · Ready in 15 min · Serves 1
Tofu and peas warmed through a gingery broth with spinach folded in at the end. A hot 680g pot for a cold afternoon.
Per serving
- Calories
- 452
- Protein
- 38 g
- Carbs
- 30 g
- Fat
- 20 g
- Fibre
- 13 g
Vitamins and minerals, % of a day’s needs
- Iron56%
- Vitamin D0%
- B120%
- Zinc42%
- Magnesium56%
- Omega-335%
- Folate54%
- Potassium23%
- Vitamin C68%
- Vitamin A45%
- Riboflavin19%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 165 g Tofu
- 100 g Frozen peas
- 120 g Fresh spinach
- 250 ml Water
- 10 g Ginger
- 2 Garlic cloves
- 1 tsp Sesame oil
- 0.5 tsp Ground turmeric
- 0.5 tsp Chilli flakes
- 1 tbsp Lemon juice
- 0.5 tsp Salt
Method
- 1
Cut the 165g of tofu into 2cm cubes, grate the 10g of ginger and slice the 2 cloves of garlic. Everything after this happens in one small pot.
- 2
Warm 1 tsp sesame oil in a small pot over medium heat, add the grated ginger, sliced garlic, 0.5 tsp ground turmeric and 0.5 tsp chilli flakes and stir for 45 seconds, until they smell sharp rather than raw.
- 3
Pour in the 250ml of water and 0.5 tsp salt, bring to a gentle simmer over medium heat, then add the tofu cubes and 100g of frozen peas and simmer for 5 minutes, until the peas are bright and the tofu is hot right through.
- 4
Add the 120g of fresh spinach and fold it through for 1 minute over low heat, until it has just collapsed into the broth and still looks green.
- 5
Stir through 1 tbsp lemon juice and eat straight from the pot with a spoon. It keeps 3 days chilled and reheats in the same pot.
