Sesame-ginger tofu and vegetables

62

Makes

2 Servings

Sesame-ginger tofu and vegetables

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
  • 36 g,
  • Carbohydrates
  • 82 g,
  • Fat
  • 20 g,
  • Fibre
  • 11 g,
  • Sodium
  • 471 mg.

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.