Steamed Asian Tofu and Veg

Asian food is definitely my favourite type of food. The flavours are so fresh and intense. I can’t wait to go to Asia to try the real deal!

This dish is such an easy ‘go-to’ meal for when you’re wanting something low fat which is high in protein. This comes out at around 10.8g of fat, 28.5g carbs and a whopping 17.3g of protein! If you’re wanting more carbs, add rice, I had a little bit of sushi rice left over so I added it to the bottom of my bowl (it’s not accounted for in the above). I really wish I’d added some mango into this dish as i think the flavour combination would have been amazing!



  • 200g tofu
  • 1/2 cup of cucumber
  • 1/2 cup of carrot
  • 1/2 cup of pepper
  • 1/2 cup of courgette
  • 1/4 cup of mangetout
  • 1/2 cup of brocolli
  • 1/2 cup of soy beans
  • Handful of spinach
  • 1/4 Chilli
  • 2 inch ginger
  • Bunch of coriander


  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • 1/2 lime juice
  • 1/2 lemongrass
  • 1 tsp maple syrup



  • Turn the oven on to 190 degrees.
  • Chop up all of your veggies to a required size.
  • Mix all of the sauce ingredients in a bowl and put to one side,
  • Put the tofu on to baking paper, in a baking tray. Add the ginger on top and half of the sauce ensuring it is coated.
  • Cover the tofu with the veg (this will create more steam on the veg as tofu holds quite a bit of water) and pour the remaining sauce on top.
  • Wrap up the baking paper, leaving a little open point for steam to escape.
  • Put in the oven and cook for around 20 mins, or until the veg is soft but still has a little bite.
  • Carefully remove the baking tray from the oven and open the baking paper. Make sure you don’t burn yourself! Pop into a bowl, add coriander on top and serve!




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