Lay a double layer of paper towel on a baking tray, spread the tofu evenly on the baking tray, cover with another double layer of paper towel. Press down firmly to remove the excess moisture from the tofu.
Combine the miso paste, soy, sweet chilli, garlic, ginger and juice from 1 lemon half in a shallow dish. Mix well. Add the tofu and turn gently to coat.
Preheat oven to 200°C fan-forced. Remove the tofu to a lined baking tray, reserving the marinade. Sprinkle the tofu with the sesame seeds. Bake the tofu for 10 minutes, turning over halfway through cooking, until the edges are golden.
Meanwhile, heat a wok over high heat until hot. Spray the mushrooms with oil. Add to the wok and stir-fry for 2 minutes or until they start to colour. Add the choy sum, asparagus and capsicum and stir-fry for 2 minutes. Add 1 tablespoon of water to the reserved marinade and spoon over the vegetables, stir-fry until vegetables are tender.
Spoon the vegetables onto a serving plate, top with tofu and serve with remaining lemon.
Nutrition facts per serve
Makes 1 serve
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||17.1 g|
|- Saturated fat||2.1 g|
|Total carbohydrates||16.7 g|
|- Total sugars||11.4 g|