with Crispy Shallots & Coriander
Sweet chilli and ginger is a pairing that we didn’t see coming but are happy to have in our hearts (and mouth)! It’s the contrast that we’ve fallen in love with and how it goes perfectly with pork loin steak as a glaze. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Sweetcorn
1 tin
Carrot
1
Firm tofu
1 packet
Pork loin steaks
1 packet
Ginger paste
1 packet
Sweet Soy Seasoning
0.5 sachet
Honey
1 tsp
Shredded Cabbage Mix
1 packet
Mayonnaise
1 packet
Vinegar
drizzle
Crispy Shallots
1 sachet
Coriander
1 packet
• Drain the sweetcorn. Grate the carrot. Cut tofu into 2cm chunks. • Slice pork loin steaks into 1cm-thick strips.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook ginger paste, sweet soy seasoning and pork strips, in batches until golden, 2-3 minutes. • Remove the pan off the heat, return all pork to the pan, then add the honey. Toss to coat. TIP: Cooking the pork in batches over a high heat helps it stay tender.
• Meanwhile, combine shredded cabbage mix, carrot, sweetcorn, mayonnaise and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
• Divide slaw between bowls. • Top with sweet soy-ginger pork and tofu, spooning over any remaining sauce from the pan. • Sprinkle with crispy shallots and tear over coriander to serve. Enjoy!
1709
kJ
Energy (kJ)
409
kcal
Calories
15.6
g
Fat
3.8
g
of which saturates
25.7
g
Carbohydrate
13.5
g
of which sugars
4.1
g
Dietary Fibre
38.2
g
Protein
726
mg
Sodium
