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Teriyaki tofu skewers with cabbage

Teriyaki tofu skewers with cabbage

13
Points® value

Meal Items

Teriyaki sauce

¼ cup(s)

fresh coriander

1 tsp, (finely chopped)

fresh mint

1 tsp, (finely chopped)

fresh red chilli

1 whole, birdseye (finely chopped)

Cooked basmati rice

½ cup(s), (85g)

Red cabbage

¼ cup(s), (shredded)

Snow peas

50 g, (thinly sliced)

Pak choy

1 baby, quartered

sesame oil

1 tsp

silken tofu

150 g, firm variety, cut into 2cm pieces

Notes

Preheat oven to 180°C or 160°C fan-forced. Cut 150g firm tofu into 2cm pieces and marinate in ¼ cup teriyaki marinade, 1 tsp each of fresh coriander and mint (finely chopped) and 1 birdseye chilli (finely chopped). Thread onto small bamboo skewers then barbecue until golden. Serve with ½ cup (85g) steamed basmati rice and stir-fried purple cabbage, snow peas and pak choy drizzled with 1 tsp sesame oil.