Tofu & Creamy Peppercorn Sauce
with Kumara Mash & Veggies
- Soy
- Milk
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
Ingredients
2
Kumara
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 packet
Cream
(Contains: Milk; )
1
Broccoli
1
Carrot
2
Garlic
1 sachet
Chicken-Style Stock Powder
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel orange kumara and cut into large chunks. • Cook kumara in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the butter, milk and salt, then mash with a potato masher or fork until smooth. Cover to keep warm.
•While the potato is cooking, chop the broccoli into florets. Thinly slice the carrot into half-moons. Finely chop the garlic. • Cut plain tofu (see ingredients) into 2cm chunks.
•Heat a large frying pan over a medium-high heat with the remaining butter and a drizzle of olive oil. Cook the broccoli and carrot with a splash of water, tossing, until just tender, 5-6 minutes.• Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper, then transfer to a bowl. Cover to keep warm.
• Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.
Return the frying pan to a medium heat with a drizzle of olive oil. Cook the crushed black pepper and remaining garlic until fragrant, 30 seconds. Reduce the heat to low, then add a dash of water and scrape up any bits stuck to the bottom of the pan. Add the longlife cream (see ingredients) and chicken-style stock powder (see ingredients). Cook, stirring, until the peppercorn flavour has infused and the sauce has thickened, 2-3 minutes.
Divide the mash, seared tofu and garlic veggies between plates. Spoon over the creamy peppercorn sauce. Sprinkle the toasted almonds over the veggies to serve. Enjoy!
