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Sticky Tofu Coconut Rice with Green Beans and Lime
Crisp-edged tofu in a glossy ginger-lime glaze with coconut basmati rice and snappy green beans.
35 min650 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
650 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 650 kcal |
| Protein | 28g |
| Carbohydrate | 73.1g |
| of which sugars | 13.2g |
| Fat | 23.1g |
| of which saturates | 6.5g |
| Fibre | 10g |
| Salt | 1g |
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Prepare the tofu and vegetables
Pat the firm tofu dry and cut it into 2cm cubes. Trim and halve the green beans, grate the garlic and fresh ginger, and thinly slice the spring onions, keeping the green tops separate.
Timer: 8 min