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Smart Thai-Inspired Tofu
with Spinach, Roasted Veggies and Peanut Sauce
Thai cuisine is all about contrasting textures and vibrant flavours – spicy, sweet, savoury, tart – and you'll find all of that in this mash-up of east and west!
Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
113 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
1.5 tbsp
Peanut Butter
(Contains Peanuts)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Rice Vinegar
(Contains Sulphites)
1 tsp
Sriracha
1 unit(s)
Sweet Potato
1 tbsp
Thai Seasoning
(Contains Milk, Sesame, Sulphites)
½ tbsp
Ginger-Garlic Puree
Not included in your delivery
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5: 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Core, then cut pepper into 1-inch pieces. Peel, then cut sweet potato into 1/2-inch pieces.
Heat a large non-stick pan over medium- heat.Meanwhile, reserve 1/4 tsp (1/2 tsp) Thai Seasoning in a small bowl.Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board (NOTE: You will have two "square" Tofu Steaks per block).Season with salt, pepper and remaining Thai Seasoning.When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Sear, flipping once, until golden-brown, 1-2 min.Transfer tofu to a plate. Set aside.
Meanwhile, add peppers, sweet potatoes, 1 tsp (2 tsp) soy sauce and 1 tbsp (2 tbsp) oil to another parchment-lined baking sheet. Season with salt and pepper, then toss to combine.Roast in the middle of the oven, stirring halfway through, until veggies are tender, 16-18 min.
Meanwhile, add vinegar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar for a slightly sweeter vinaigrette, if desired.)
Heat the same pan (from step 2) over medium.When hot, add peanut butter, remaining soy sauce, reserved Thai Seasoning, 1/2 tbsp (1 tbsp) ginger-garlic puree, 1/3 cup (2/3 cup) water and 1 tsp sriracha. (NOTE: Reference heat guide.)Cook, stirring constantly, until sauce is smooth and comes to a gentle simmer. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)
Thinly slice tofu. Add roasted veggies and spinach to the bowl with vinaigrette, then toss to combine. Divide salad between plates, then top with tofu. Drizzle peanut sauce over pork.
