Tofu and vegetable parcels

Serves: 4

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

¼ cup sweet chilli sauce

1 tablespoon salt-reduced soy sauce

1 tablespoon grated fresh ginger

2 cloves garlic, minced

4 x 125g slices firm tofu

2 spring onions, thinly sliced

1 red capsicum, thinly sliced

250g snow peas, trimmed, thinly sliced

250g green beans, trimmed, thinly sliced

1 tablespoon sesame oil

200g dried soba noodles

Instructions

Stay Awake

1 Preheat oven to 200ºC. Place metal baking tin into oven to heat.

2 Combine sweet chilli sauce, soy sauce, ginger and garlic in a medium-sized bowl. Add tofu slices and coat with mixture.

3 Cut four 30cm x 50cm sheets of baking paper. Place a piece of tofu in the centre of each and add spring onions, capsicum, snow peas and beans to parcels. Drizzle over any remaining sauce and sesame oil. Roll up top and twist baking paper sides to form parcels. Place on heated baking tin and cook for 20-25 minutes or until vegetables are tender-crisp and tofu is heated through.

4 Meanwhile, cook soba noodles following packet directions. Serve with tofu parcels.

Nutrition Info (per serve)

Calories 445 cal

Kilojoules 1860 kJ

Protein 26 g

Total fat 14 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 13 g

Dietary fibre 6 g

Sodium 330 mg

Calcium 360 mg

Iron 10.5 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.