Just 6 ingredients in 1 hour. 💪 39g of protein, 530kcal and 6.9g fibre!
As a corporate worker, I'm always on a hunt for easy recipes that take me less than an hour to cook, with as little ingredients as possible yet healthy with a good portion of protein. So when I saw this recipe by @isabelcooksathome online, I know I just had to try it!
It was SO easy to make and is definitely a dish I look forward to making again whenever I crave pasta with a healthy kick. It's also pretty cost efficient for a 2-3 person meal, no more than RM30 in total (minus the soy sauce & sesame oil)!
Ingredients (For 3 servings)
- 240g pasta (used penne instead of rigatoni as it's cheaper)
- 300g Tung Lam silken tofu (just used one whole block without measuring)
- Seaweed (you can either use the big pieces and cut them up or purchase those add-to-rice ready seaweed packets from the supermarket!)
- 3 tbsp soy sauce
- 2 tsp sesame oil
150g chicken breast
Photo Credit: C Chai
Cooking Instructions
- Cut the chicken breast into smaller cubes, leave aside
- Boil the pasta, until cooked and soft to your preference (I prefer al dente, so slightly less cooking time!). Once done, turn off the heat.
- Put the tofu block, seaweed, soy sauce & sesame oil into a blender. Blend until a sauce forms with a viscosity of your preference (I liked sauces a little bit thicker and chunkier rather than too ‘liquidy’. hence blended for less time).
- In a big enough pan, add a bit of cooking or olive oil (as a healthier alternative) and turn on the heat. Add in the chicken cubes, and stir fry until it is cooked (slightly white, not overdone).
- In the same pan, pour in the cooked pasta, then the seaweed sauce. Add a bit of water into the blender to clear off the remaining sauce, and pour into the pan.
- Continue stir frying for about 3-5 minutes at low heat to mix all the different ingrdients together until they are well-mixed.
Once done, serve on a plate and garnish with remaining seaweed for a stronger flavour!
Photo Credit: C Chai
Original recipe as reference here: @isabelcooksathome on Instagram. If you prefer a similar recipe that's not so thick/creamy-feeling using egg instead as the sauce base, feel free to check out this recipe instead by @wheninmanila!
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C Chai (crystal.chaijeecheng@gmail.com) is a content creator under the Newswav Creator programme, where you get to express yourself, be a citizen journalist, and at the same time monetize your content & reach millions of users on Newswav. Log in to creator.newswav.com and become a Newswav Creator now!
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