• Rose

Garlic Tofu with beans & silverbeet

Serves 4


Garlic Sauce 4 cloves garlic, grated

1 Tbsp grated ginger 1/4 cup soy sauce 2 Tbsp honey 2 Tbsp mirin (or rice wine vinegar)

2 Tbsp cup water

Stir-fry 2 tsp sesame oil 1 Tbsp oil 250g firm tofu, cubed 250g green beans, cut into bite size pieces

1 onion, sliced 5-6 Silverbeet leaves, stems removed and sliced 1 tsp white sesame seeds, toasted

¼ c chopped peanuts, toasted

To serve

Cooked brown rice & quinoa mix (1/2c cooked rice per person) Coriander



Cook the rice & quinoa mix according to packet instructions. I did 1/2 c brown rice & ½ tricolour quinoa with 2 cups water.

1. Combine the garlic, ginger, soy sauce, honey, mirin and water in a small bowl.

2. For the stir-fry, heat both oils in a large frying pan or wok. Place in the tofu and turn carefully until golden on all sides, about 5-8 minutes. Add half the garlic sauce and cook for 2 minutes.

3. Add the beans and onion, then the remaining garlic sauce, cooking for 3 -4 minutes. Add the silverbeet and sesame seeds cooking for a further 3-4 minutes until the vegetables are just cooked through.

4. Serve straight from the pan. Garnish with coriander and toasted peanuts.


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