Teriyaki Tofu & Quick Corn Rice
with Garlicky Baby Broccoli & Lime
Sweet, sticky and full of zing! This teriyaki tofu brings the flavour, teamed with speedy corn rice, punchy garlicky greens and a hit of lime and coriander to keep things fresh and fabulous.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
Sweetcorn
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy; May be present: Crustaceans, Sesame, Eggs)
1 packet
Teriyaki Sauce
(Contains: Soy, Sesame; )
1 packet
Microwavable Basmati Rice
1
Baby Broccoli
1
Lime
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Cooking Steps
• Trim baby broccoli, halving any thicker stalks lengthways. Finely chop garlic. Thinly slice spring onion. Slice lime into wedges. • Drain sweetcorn. • Cut Asian marinated tofu into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook tofu, tossing until browned, 3-4 minutes. • Add teriyaki sauce, a squeeze of lime juice and a splash of water, tossing to coat, 1 minute. Season with pepper.
• Microwave basmati rice until steaming , 2-3 minutes. To rice packet, add corn and fluff up with a fork. • Divide corn rice and garlicky baby broccoli between bowls. Top with teriyaki tofu and spring onion. Serve with any remaining lime wedges. Enjoy!
