Sesame-ginger tofu and vegetables
63
- Makes2 Servings
John Cullen
This light but filling Asian dish is ready in 30 minutes, and packed with super greens and loads of calcium.
Ingredients
1 cucumber
1 carrot
2 green onions
454-g pkg medium tofu
1 tbsp sesame seeds
2 tbsp maple syrup
2 tbsp rice vinegar, preferably low sodium and sugar free
1 tbsp grated ginger
2 tsp dark sesame oil
1 bundle soba noodles, about 120 g
1 tsp vegetable oil
2 garlic cloves, minced
10 cups baby spinach
2 tsp low-sodium soy sauce
Instructions
Slice cucumber and carrot into thin sticks. Thinly slice green onions diagonally. Thickly slice tofu. Arrange all on a platter.
Toast sesame seeds until lightly golden in a small frying pan set over medium. Add to a small bowl.
Stir in maple syrup, rice vinegar, ginger and sesame oil. Drizzle over tofu mixture. Set aside.
Boil soba noodles in a large pot of boiling water. Cook until tender, about 3 to 4 min. Rinse with cold running water to cool and remove excess starch, about 2 min.
Heat vegetable oil in a large frying pan set over medium. Stir in garlic. Stir constantly for 1 min. Gradually add spinach. Cook, stirring frequently, until wilted. Stir in soy.
Nutrition (per serving)
Calories 600, Protein 36g, Carbohydrates 82g, Fat 20g, Fibre 11g, Sodium 471mg.
Calcium Cachet
Just 1/2 cup of tofu delivers the same amount of calcium as a glass of milk. And it's high in protein and low in saturated fat.