barley (600g cooked weight)
Kentish carrots, peeled weight
edamame beans, blanched and refreshed
Preheat the oven to 180C.
Dice the tofu into 2-3cm squares and marinate in the garlic, chilli and basil - season.
Peel, dice and roast the carrots and then add some chopped coriander after they have cooled.
Sear the tofu on all sides until brown.
Season the barley.
Arrange with the dressing in a 1oz pot.
Per 434g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.