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High-Iron Sticky Tofu + Sesame Green Beans
This is one of my favourite iron-rich dinners at the moment. Crispy tofu gets coated in a sticky sauce and served over quinoa with garlicky sesame green beans, wilted spinach and a spoonful of tangy kimchi.
Ingredients
Ingredients:
- quinoa, rinsed
- extra-firm tofu
- cornflour
- rapseed oil
- vegetable stock
- dark soy sauce
- maple syrup
- red onion
- garlic cloves
- Chinese five spice
- spring onion, sliced
- red chilli, seeds removed + diced
- green beans, trimmed
- toasted sesame oil
- sesame seeds
- spinach
- kimchi
Method
- 1
Cook the quinoa according to the packet instructions.
- 2
Break the tofu into small pieces and add to a bowl. Sprinkle over the cornflour and toss until fully coated.
- 3
Heat a little oil in a frying pan over a medium-high heat. Once hot, add the tofu and fry for around 10 minutes until golden and crispy.
- 4
Meanwhile, combine the vegetable broth, soy sauce and maple syrup in a small bowl.
- 5
Add the red onion, garlic and Chinese five spice to the pan and fry for 2 minutes. Pour in the sauce, stir and cook for 2 minutes until thickened. Stir through the spring onion and red chilli and cook for another minute.
- 6
In a separate pan, heat a little oil over a medium-high heat. Add the green beans and fry for 2-4 minutes until slightly soft. Add the sesame oil and sesame seeds and toss through.
- 7
Transfer the green beans to a bowl, then add the spinach to the pan and cook for a few minutes until wilted.
- 8
To serve, divide the quinoa between bowls and top with the tofu, green beans, spinach and a spoonful of kimchi.
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