Baked tofu with satay sauce, edamame and kimchi slaw

This vegetarian dish for two is served with a spicy kimchi that is low in kJ, high in fibre and big on taste!

Serves: 2

Time to make: 20 mins

Ingredients

More weights & measures

250g firm tofu, sliced into 4 pieces
¾ cup edamame beans

Satay sauce
2 tablespoons peanut butter
1 teaspoon reduced-salt soy sauce
1 teaspoon sweet chilli sauce

2 carrots, grated or julienned
2 cups shredded cabbage
¼ cup kimchi, roughly chopped
2 teaspoons mayonnaise
2 tablespoons low-fat plain yoghurt

chilli sauce and furikake or sesame seeds to garnish (optional)

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Instructions

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1 Preheat oven to 200C. Line a baking tray with paper. Arrange tofu in dish along with edamame.

2 Mix satay sauce ingredients together with a dash of hot water and whisk with a fork to combine to a thick saucy texture. Spread over tofu pieces. Bake tofu and edamame for 10 minutes until golden.

3 Combine carrot, cabbage and kimchi and mix well. Divide between 2 plates. Mix mayonnaise and yoghurt together.

4 Add tofu and edamame to plates, add mayo and chilli sauce and garnish with furikake or sesame seeds, if using.

HFG tip

Furikake is a popular Japanese seasoning made with seaweed. Check the ingredients list if you want a vegetarian version as some contain fish.

Nutrition Info (per serve)

Calories 2161 cal

Kilojoules 2161 kJ

Protein 29.8 g

Total fat 29.1 g

Saturated fat 4.4 g

Carbohydrates 27.0 g

Sugar 20.7 g

Dietary fibre 16.6 g

Sodium 640 mg

Calcium 565 mg

Iron 6.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.