Prep 00:05 Cook 00:15 Makes Serves: 2 makes: 0 Source 28bysamwood.com
Place tofu and tamari in a small freezer bag, toss to coat and set aside to marinate, shaking every few minutes.
Place potatoes, pumpkin and eggs in a saucepan of cold water and bring to the boil. Set timer and remove eggs after 4-5 minutes (depending on how firm you like your eggs), and place in bowl of cold water. Peel when cool.
Continue to cook potatoes and pumpkin for another 3-4 minutes, or until cooked.
Add beans and pak choy in last 30 seconds of cooking, drain and add to cold water to stop the cooking process.
Heat oil in a frypan over medium heat. Add drained tofu and cook, turning after a few minutes, and brown all sides.
Blend together yoghurt, peanut butter and chilli. Divide beans, pak choy, quartered eggs, potatoes, pumpkin, tofu, coriander and shallots between two plates and serve with dressing.
Energy 1742.97kj Calories 416.26cal Protein 23.17g Fibre 6.9g Fat 27.94g Saturated Fat 13.12g Carbs 14.61g Sugar