Okra with tomato sauce & couscous
Try this easy vegetarian dish that makes the most of storecupboard tomatoes by adding the unctuous texture of okra. Serve with couscous, feta or yogurt
Tofu with chilli & greens
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 large or 2 small heads (about 300g) of pak choior gai lan, roughly chopped
- 300g block of silken tofu
- 1 tbsp Chinese rice wine
- 1 tbsp soy sauceplus extra to serve
- pinch soft brown sugar
- 1 tbsp oil
- 2 spring onionsjulienned or finely sliced
- 2cm piece of gingerjulienned or finely sliced
- large pinch chilli flakes
- sesame oil
- cooked wholegrain riceto serve
Nutrition: Per serving
- kcal194
- fat11g
- saturates1g
- carbs9g
- sugars6g
- fibre4g
- protein10g
- salt1g
Method
step 1
Put the greens in the base of a shallow bowl that will fit into a large steamer. (Alternatively, use a lidded wok: fill the base of the wok with water and put a heatproof trivet on the bottom to stand the bowl on so it’s above the water line). Place the tofu on top of the greens and thickly slice. Mix the rice wine, soy sauce and sugar with 2 tbsp water and pour over the tofu. Cover and steam for 5 mins or until the tofu is hot.
step 2
Heat the oil in a small pan, add the spring onion and ginger, sizzle for a min, then add the chilli flakes and a splash of sesame oil. When hot, pour carefully over the tofu. Serve with rice.
