Enjoy this delicious and healthy vegetarian recipe that only leaves you with one pan to wash up.
Recipe by Clinical Nutritionist Rosie Eyre (Adv.Dip.Nut).
Serves 2 people | Cooking time under 20 mins
Tofu is a good source of plant-based protein, making it an easy way to boost your daily intake. It’s rich in calcium, magnesium, and isoflavones. These are all key nutrients that help support strong and healthy bones.
Pairing tofu with a variety of colourful vegetables adds more nutrients to your meal. This also adds fibre to support digestion. Mushrooms provide a natural source of vitamin D, while Asian greens contribute additional minerals and antioxidants.
It all comes together in a well-balanced meal that only leaves you with one pan to wash up.
Ingredients
- 2 garlic cloves, minced
- Asian greens (3 small heads), ends removed, roughly chopped
- 1 red capsicum, seeds removed and sliced
- 200g sliced mushrooms
- 200g Satay or Malaysian Tofu, sliced into 2cm cubes
- 400g wok-ready ramen noodles (preferably this brand)
- 270mL Ayam coconut milk
- 2 tbsp of low sodium soy sauce
- 5 tbsp peanut butter (for extra flavour try dark roasted peanut butter)
- 2 tsp brown sugar
- 1 lime, cut into quarters
- Coriander leaves, roughly chopped (optional)
- Chilli oil (optional)
- Sesame seeds (optional)
Method
- Prep and chop all the ingredients as per the ingredients list.
