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Dish Type

Tofu bibimbap - Korean 'mixed rice'
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Ingredients
  • 2 cups (400g) medium-grain rice
  • 2 garlic cloves, crushed
  • 1 1/2 tbs grated ginger
  • 1 red capsicum, sliced
  • 2 carrots, grated
  • 2 zucchinis, grated
  • 200g shiitake mushrooms, sliced
  • 200g baby spinach
  • 1/3 cup (80ml) soy sauce
  • 1/2 cup (125ml) sunflower oil
  • 300g firm tofu, drained, sliced
  • 125g bean sprouts
  • 2 tsp black sesame seeds (see note)
  • Chilli sauce, to serve
  • Coriander leaves, to serve
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Nutrients
  • Calories: 3376 kj
  • 35.2g FAT TOTAL:
  • 4g SATURATED FAT:
  • 7.6g FIBRE:
  • 21.4g PROTEIN:
  • 1426mg SODIUM:
  • 10.1g CARBS (SUGAR):
  • 106.5g CARBS (TOTAL):

Tofu bibimbap – Korean ‘mixed rice’

This smart recipe goes from kitchen to table in just 20 minutes.

  • 15/11/2019
(5 / 5)
Crispy tofu and kale stir-fry
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Ingredients
  • Grapeseed oil, to deep-fry
  • 2 garlic cloves, thinly sliced
  • 2 long fresh red chillies, sliced
  • 350g firm tofu, cut into 2cm-pieces
  • 80g baby kale leaves, plus extra, to serve
  • White pepper
  • 500g cooked egg noodles, to serve
  • 2 teaspoons grapeseed oil
  • 2 teaspoons finely grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 1 long fresh red chilli, finely chopped
  • 250ml (1 cup) coconut milk
  • 2 tablespoons light soy sauce
  • 1 1/2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 2 teaspoons caster sugar
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Nutrients
  • Calories: 2024 kj
  • 24g FAT TOTAL:
  • 11g SATURATED FAT:
  • 12g FIBRE:
  • 22g PROTEIN:
  • 39g CARBS (TOTAL):

Crispy tofu and kale stir-fry

Tahini sauce adds punchy flavour to this quick vegetarian stir-fry.

  • 15/11/2019
(5 / 5)
Pumpkin, lentil and mushroom curry
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Ingredients
  • 2 tablespoons peanut oil, or sunflower oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 3 teaspoons ginger, grated
  • 2 kaffir lime leaves, very finely shredded
  • 1/4 cup (75g) red curry paste
  • 1 tablespoon tomato paste
  • 250g button mushrooms, halved
  • 2 truss tomatoes, cut into wedges
  • 400g can brown lentils, rinsed, drained
  • 400ml can coconut milk
  • 1/2 butternut pumpkin (800g), peeled, cut into 2cm pieces
  • 150g baby spinach leaves
  • Steamed white rice, to serve
  • Coriander leaves, to serve
  • Red chilli, thinly sliced, to serve

Pumpkin, lentil and mushroom curry

Spice up chilly evenings with this hearty, vegetarian curry.

  • 15/11/2019
(5 / 5)
Spicy fried eggplant with sesame & chilli
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Ingredients
  • 1 1/2 tablespoons malt vinegar
  • 1 1/2 tablespoons sesame oil
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons hot chilli sauce
  • Peanut oil, to shallow-fry
  • 1 large eggplant, quartered lengthways, thinly sliced
  • 1 tablespoon MasterFoods® Sesame Seeds, toasted
  • Thinly sliced fresh green chilli, to serve
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Nutrients
  • Calories: 1080 kj
  • 25g FAT TOTAL:
  • 4.5g SATURATED FAT:
  • 2g FIBRE:
  • 1.5g PROTEIN:
  • 7.5g CARBS (TOTAL):

Spicy fried eggplant with sesame & chilli

A sensation on tables across the world, Sichuan cuisine is seriously hot. Try this dish as part of a banquet at…

  • 15/11/2019
(5 / 5)
Horenso no goma-ae (spinach & sesame salad)
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Ingredients
  • 40g (1/4 cup) sesame seeds, toasted
  • 1 tablespoon soy sauce
  • 2 teaspoons sushi seasoning
  • 2 teaspoons caster sugar
  • 2 tablespoons warm water
  • 1 bunch English spinach, trimmed
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Nutrients
  • Calories: 215 kj
  • 4g FAT TOTAL:
  • 0.5g SATURATED FAT:
  • 1.5g FIBRE:
  • 2g PROTEIN:
  • 2g CARBS (TOTAL):

Horenso no goma-ae (spinach & sesame salad)

This classic Japanese spinach salad combines nutty sesame seeds with spinach for added flavour.

  • 15/11/2019
(5 / 5)
Tofu, walnut & asparagus stir-fry 1
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Ingredients
  • 2 tablespoons dry sherry
  • 1 tablespoon tamari (wheat-free soy sauce)
  • 2 teaspoons honey
  • Olive oil spray
  • 60g walnuts
  • 1 red onion, halved, cut into thin wedges
  • 2 garlic cloves, thinly sliced
  • 2 long fresh red chillies, seeded, thinly sliced
  • 250g broccoli, trimmed, cut into florets
  • 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
  • 2 tablespoons water
  • 200g firm tofu, cut into 1cm-thick slices
  • 2 cups steamed brown rice, to serve
  • Fresh coriander leaves, to serve
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Nutrients
  • Calories: 1715 kj
  • 17g FAT TOTAL:
  • 1.5g SATURATED FAT:
  • 8g FIBRE:
  • 21g PROTEIN:
  • 40g CARBS (TOTAL):

Tofu, walnut & asparagus stir-fry

Tamari and honey add a salty-sweet kick to this satisfying vegetarian stir-fry.

  • 15/11/2019
(5 / 5)
Asian-style Cabbage-Fennel Coleslaw
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Ingredients
  • 3 bulbs baby fennel, trimmed
  • 1/4 cup finely chopped flat-leaf parsley, plus extra leaves, to serve
  • 1 cup (firmly packed) mint leaves, roughly torn, plus extra, to serve
  • 150g (1/2 cup) Japanese mayonnaise (see note )
  • 60ml (1/4 cup) lemon juice
  • 60ml (1/4 cup) pouring cream

Asian fennel coleslaw

It’s hard to resist whatever is sizzling and smoking on the grill. But save some room on your plate for a…

  • 15/11/2019
(5 / 5)
Eggplant and kumara curry Recipe
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Ingredients
  • 1/4 cup (60ml) coconut oil
  • 1 onion, thinly sliced
  • 1 long red chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 5cm piece ginger, finely chopped
  • 30 fresh curry leaves
  • 400ml can coconut milk
  • 2 cups (500ml) Massel vegetable liquid stock
  • 2 tbs tamarind paste
  • 4 x Japanese eggplants, quartered lengthways, connected at stem
  • 300g kumara, cut into thin wedges
  • Toasted coconut flakes, to serve
  • Steamed brown rice or white rice, to serve
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Nutrients
  • Calories: 3089 kj
  • 39.2g FAT TOTAL:
  • 33.6g SATURATED FAT:
  • 11.7g FIBRE:
  • 11g PROTEIN:
  • 432mg SODIUM:
  • 16.5g CARBS (SUGAR):
  • 91.2g CARBS (TOTAL):

Eggplant and kumara curry

Toasted coconut flakes add crunch to this vibrant vegetarian curry.

  • 15/11/2019
(0 / 5)
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