Serves:2
Preparation time:10 min
Cooking time:30 min
Ingredients:
- 1 block of extra-firm tofu (350g)
- 1 red capsicum
- 1 broccoli crown
- 3/4 cup frozen peas
- 2 tbsp cornstarch
- 2 tbsp Chang's Gluten Free Tamari Light Soy Sauce
- 1 1/2 tbsp olive oil
- 3 cloves of garlic
- Salt and pepper
- Sesame seeds
- 1 pack of Chang's Super Lo-Cal Wide Noodles or Chang's Traditional Super Lo-Cal Noodles (prepare as per package instructions)
Sesame Tahini Sauce:
- 1/2 cup hulled tahini
- 2 tablespoons Chang's Pure Sesame Oil
- 2 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 clove garlic, minced.
- 1 teaspoon ginger, minced.
Method:
- Preheat the oven to 210ºC.
- Cut tofu into 3/4-inch cubes, then add to a mixing bowl and coat with cornstarch, soy sauce and 1 tbsp olive oil. Place on a lined baking sheet, then place in the oven for 10 minutes.
- Cut the broccoli crown into florets and mince the garlic cloves, then coat the broccoli with 1 tbsp olive oil, minced garlic, a pinch of salt and pepper.
- Once the tofu has baked for 10 minutes, add the broccoli to the tray and place back in the oven for 15 minutes.
- Drain the noodles from the packet and rinse in running water for 15 seconds and drain well.
- Thinly slice the red pepper and thaw the peas in the microwave.
- Prepare the sesame tahini dressing in a small bowl or jar by mixing tahini, sesame oil, tamari, rice vinegar, maple syrup, garlic and ginger.
- Prepare the meal prep bowls by adding tahini dressing to the bottom, then peas, red pepper, roasted broccoli, baked tofu, noodles, and a sprinkle of sesame seeds.
