- 0:10 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Ingredients
- 300g firm tofu, drained, cut into 1.5cm squares
- 2 tablespoons sesame seeds
- 2 35g pkts Asian chicken & miso cup-a-soup (Continental brand)
- 800ml boiling water
- 1 425g can baby corn (Greenland brand), drained, diagonally sliced
- 3 spring onion bulbs, cut into quarters
- 2 teaspoons soy sauce
- 2 spring onion stems, thinly sliced lengthways
Method
- Step 1Preheat grill on high. Toss the tofu in sesame seeds to coat. Place tofu on a baking tray. Cook under preheated grill, about 5cm from heat source, for 1-2 minutes or until sesame seeds are toasted. Remove from grill and set aside.
- Step 2Combine the soup mix and boiling water in a medium saucepan over low heat. Add the corn, spring onions and soy sauce, and simmer, stirring occasionally, for 2-3 minutes or until heated through.
- Step 3To serve, ladle soup into serving bowls and top with sesame tofu and spring onion stems.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
643 kj
Energy
9g
Fat Total
1g
Saturated Fat
8g
Fibre
12g
Protein
407.6mg
Sodium
2g
Carbs (sugar)
2g
Carbs (total)
All nutrition values are per serve
Notes
Leftovers: Use the soy sauce in this menu’s main and in stir-fries. Use the spring onions in this menu’s main and in salads. Wine suggestion: A flavoursome red is what you need here. Try the newly released Pooles Rock Firestick Shiraz Cabernet, $14, or Koonunga Hill Shiraz Cabernet, $14.50.
- Author: Jane Charlton
- Image credit: Steve Brown
- Publication: Australian Good Taste
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