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Tofu lends itself well to the rich umami hit in this peanut sauce. It’s pan fried until light golden and crisp, then served on a bed of gingery edamame and quinoa.
644 calories • 59g carbs • 28g fat • 39g protein
Celery, Mustard, Peanuts, Soya
1. Drain the tofu and pat dry with paper towel. Cut into small 1cm cubes. Heat a medium-sized frying pan with 1 tsp oil on a medium-high heat and cook the tofu for 10 mins, turning occasionally, until golden.
2. Meanwhile, trim the tenderstem. Heat a medium-sized pan with 1 tsp oil on a medium heat, fry the tenderstem for 1 minute, then add a splash of water and place a lid on the pan, steam for 4 mins until tender. Remove from the pan and keep warm.
3. To make the peanut sauce; in a bowl, mix the peanut paste with a squeeze of lime juice, 1/3 of the tamari and 3 tbsp cold water. Add only a few pinches of the curry powder (to taste) and mix well.
4. Peel and grate the ginger. Thinly slice the spring onions and roughly chop the red pepper. Roughly chop the coriander leaves.
5. In the same pan the tenderstem was in, heat 1 tsp oil on a medium-high heat. Add the ginger and spring onion to the pan for 1 minute, then add the red pepper, edamame beans, remaining tamari and remaining juice from the lime. Add the quinoa and cook for 3 mins until heated through. Stir through the coriander.
6. Add the peanut sauce to the tofu and cook for 2-3 mins to heat the sauce, add more water to thin the sauce if needed.
7. Spoon the ginger edamame quinoa on two warm plates alongside the peanut tofu and tenderstem.
Recipe for two people, halve the ingredients for one person