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Singaporean-style Tofu and Potato Stir-fry

Singaporean-style Tofu and Potato Stir-fry

with ketjap manis glaze
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
354 kcal
Protein
: 
21.1g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Soya
  • Wheat
Serving amount

500 grams

Baby Potatoes

1 unit(s)

Garlic

1 unit(s)

Onion

1 unit(s)

Chilli

1 unit(s)

Bell Pepper

1 unit(s)

Ginger

1 sachet(s)

Ketjap Manis

(Contains: Cereals containing gluten, Soya, Wheat)

1 sachet(s)

Miso Paste

(Contains: Soya)

100 grams

Tomato

5 grams

Coriander

180 grams

Tofu

(Contains: Soya)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)1483 kJ
Energy (kcal)354 kcal
Fat9.3 g
of which saturates2.3 g
Carbohydrate46.2 g
of which sugars21.1 g
Dietary Fiber11.6 g
Protein21.1 g
Salt2.2 g
Potassium1246.3 mg
Calcium259.1 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Colander

Cooking steps

Boil the Potatoes
1
  • Boil a large pot of salted water for the potatoes.
  • Halve the potatoes lengthways, quartering any larger pieces.
  • When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
  • Once cooked, drain in a colander and set aside.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Peel and grate the garlic and ginger. 
  • Halve, peel and thinly slice the onion.
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips. Deseed and roughly chop the chilli.
  • Cut the tomato into 2cm chunks. Chop the tofu into 2cm cubes.
  • Roughly chop the coriander (stalks and all).
Marinate the Tofu
3
  • In a bowl, combine the tofu with the miso paste, ketjap manis, half the ginger and half the garlic.
  • Season with salt and pepper. Set aside to marinate.
Start Frying
4
  • Place a pan over high heat with a drizzle of oil.
  • Once very hot, add the tofu and the marinade and fry for 6-8 mins.
  • Add the bell pepper and onion to the pan and fry for 2 mins more.
  • Add the chilli and the remaining garlic and ginger and fry for 3-4 mins.
Finishing Touches
5
  • Add the tomatoes and potatoes along with a splash of water and fry until softened, 1-2 mins.
  • Taste and season with salt and pepper if desired.
Finish and Serve
6
  • Divide the tofu and potato stir fry between plates.
  • Garnish with a sprinkling of coriander.
Meal right image

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