Miso mushroom udon
A fifteen-minute bowl of udon in miso broth with garlicky mushrooms and pak choi.
Better sweet & sour tofu with peppers
Crispy tofu and peppers in a pineapple-vinegar sauce with none of the fluorescent syrup.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Cook the rice.
- Step 2
Toss tofu in cornflour; fry in the oil until golden. Remove.
- Step 3
Stir-fry the peppers 3 minutes; add pineapple chunks.
- Step 4
Whisk juice, vinegar, soy, puree, sugar and slaked cornflour; bubble to gloss.
- Step 5
Return tofu; toss. Rice under, spring onion over.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 20g |
| Carbohydrates | 70g |
| – of which sugars | 20g |
| Fibre | 6g |
| Fat | 18g |
| – of which saturates | 2.5g |
| – of which omega-3 | 0.5g |
| Calcium | 300mg |
| Iron | 3.4mg |
| Salt | 1.2g |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Soy-glazed salmon with edamame smash
Salmon lacquered in soy and ginger over a rough lemony edamame and pea smash.
Sesame soba & tofu lunch jar
A desk lunch that survives the commute: soba, marinated tofu, carrot and edamame layered under a ginger dressing.