Comments Off on Baked Peppers Stuffed with Smoked Tofu Satay

Servings 4
Calories 577 kcal
Phil Vickery
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins

Ingredients
 

  • 5 peppers, a mix of all colours
  • 2 tbsp olive oil
  • 2 small red onions, sliced, not chopped
  • 2 cloves garlic, finely chopped
  • 2 pinch dried chilli flakes
  • 250 g smoked tofu, cut into 1cm pieces
  • 1 tbsp honey
  • 165 g coconut milk
  • 3 tbsp crunchy peanut butter
  • 1 tbsp fresh coriander
  • 150 g dried Japanese breadcrumbs (Panko)
  • 75 g dry roasted peanuts, finely chopped
  • 4 tbsp chopped fresh coriander

Instructions
 

  • Cut 4 of the peppers in half lengthways, remove the seeds, so you end up with 8 halves. Chop the remaining pepper into 1cm pieces.
  • Brush with a bit of oil and salt and pepper and bake them in the oven for 15 minutes whilst you cook the rest of the ingredients.
  • Next, heat the oil and add the onions, chilli and garlic and sauté for 4-5 minutes to get some colour.
  • Add the tofu, honey, coconut milk and peanut butter and cook for 6-8 minutes or until you have a thickish sauce, then remove from the heat.
  • Mix the panko with the peanuts and coriander.
  • Add the coriander, then remove the peppers from the oven and fill with the thick tofu stew.
  • Top generously with the panko mix and pop back in the oven to finish cooking the peppers, probably for 5- 10 minutes, do not overcook.
  • Serve.
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Nutrition Facts
Baked Peppers Stuffed with Smoked Tofu Satay
Amount per Serving
Calories
577
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
14
g
Sodium
 
513
mg
22
%
Potassium
 
763
mg
22
%
Carbohydrates
 
52
g
17
%
Fiber
 
7
g
29
%
Sugar
 
15
g
17
%
Protein
 
19
g
38
%
Vitamin A
 
2946
IU
59
%
Vitamin C
 
123
mg
149
%
Calcium
 
134
mg
13
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword coconut milk, peppers, tofu
Course Main Course
Cuisine Asia, ITV This Morning, Vegetarian
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