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Ingredients
- 2 tbsp. vegetable oil
- 14 oz. (400g) firm tofu, drained & sliced
- salt & pepper
- 10 oz. (285g) green beans, trimmed
- ½ small napa cabbage, finely sliced
- 6 oz. (170g) bean sprouts
- 12 baby potatoes, halved
- 1 cucumber, peeled and sliced
- 2 tomatoes, cut into wedges
- 6 eggs, boiled
- 3 tbsp. fried shallots
- satay peanut sauce (see recipe in this pack)
Prep Time:
20
Minutes
Directions
Cook Time:
15
Minutes
- Heat the vegetable oil in a large non-stick skillet and place over a medium-high. Add the tofu slices, season with salt and pepper and fry for 2-3 minutes on each side until golden brown. Remove the tofu from the skillet and set aside.
- Bring a pot of salted water to a boil and cook the beans for 4 minutes or until tender. Just before the beans are ready, add the cabbage and bean sprouts to the pot and cook for a further 1 minute. Transfer the vegetables to a colander, rinse with cold water and drain well.
- In the same pot of salted water, cook the potatoes until tender, about 10 minutes.
- In the meantime, make the satay sauce from the recipe card in this pack
- To serve, arrange the blanched vegetables, potatoes, tofu, cucumber, tomatoes and eggs on a large serving platter, top with fried shallots and serve with the satay sauce.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
