Ingredients for One Person 150g Firm Tofu 150g Firm Tofu 40g Snow Peas 40g Snow Peas 30mL Coconut Cream 30mL Coconut Cream 5g Thai Basil 5g Thai Basil 1 Garlic Clove 1 tbsp Cornflour 1 Broccolini Bunch 1 Red Chilli 1 Garlic Clove 1 Red Chilli 1 tbsp Soy Sauce* 1 tbsp Soy Sauce* Bok Choy Bunch Bok Choy Bunch Extra Virgin Olive Oil* Extra Virgin Olive Oil* *Pantry items not included in your Pepper Leaf box. Ingredients for Two People 300g Firm Tofu 300g Firm Tofu 80g Snow Peas 80g Snow Peas 60mL Coconut Cream 60mL Coconut Cream 10g Thai Basil 10g Thai Basil 1 Bok Choy Bunch 1 Garlic Clove 1 tbsp Cornflour 1 Broccolini Bunch 1 Red Chilli 1 Garlic Clove 1 Bok Choy Bunch 1 Red Chilli 1 tbsp Soy Sauce* 1 tbsp Soy Sauce* Extra Virgin Olive Oil* Extra Virgin Olive Oil* *Pantry items not included in your Pepper Leaf box. Ingredients for Three People 450g Firm Tofu 450g Firm Tofu 120g Snow Peas 120g Snow Peas 90mL Coconut Cream 90mL Coconut Cream 15g Thai Basil 15g Thai Basil 2 Garlic Clove 2 tbsp Cornflour 2 Broccolini Bunch 2 Red Chilli 2 Garlic Clove 2 Red Chilli 2 tbsp Soy Sauce* 2 tbsp Soy Sauce* 1 Bok Choy Bunch 1 Bok Choy Bunch Extra Virgin Olive Oil* Extra Virgin Olive Oil* *Pantry items not included in your Pepper Leaf box. Ingredients for Four People 600g Firm Tofu 600g Firm Tofu 160g Snow Peas 160g Snow Peas 120mL Coconut Cream 120mL Coconut Cream 20g Thai Basil 20g Thai Basil 2 Garlic Clove 2 tbsp Cornflour 2 Broccolini Bunch 2 Red Chilli 2 Garlic Clove 2 Red Chilli 2 tbsp Soy Sauce* 2 tbsp Soy Sauce* 1 Bok Choy Bunch 1 Bok Choy Bunch Extra Virgin Olive Oil* Extra Virgin Olive Oil* *Pantry items not included in your Pepper Leaf box. Ingredients for Six People 900g Firm Tofu 900g Firm Tofu 240g Snow Peas 240g Snow Peas 180mL Coconut Cream 180mL Coconut Cream 30g Thai Basil 30g Thai Basil 3 Garlic Clove 3 tbsp Cornflour 3 Broccolini Bunch 3 Red Chilli 3 Garlic Clove 3 Red Chilli 3 tbsp Soy Sauce* 3 tbsp Soy Sauce* 2 Bok Choy Bunch 2 Bok Choy Bunch Extra Virgin Olive Oil* Extra Virgin Olive Oil* *Pantry items not included in your Pepper Leaf box. Prep: Peel and crush garlic to a paste with a little salt. Wash thai basil and remove leaves. Wash and chop bok choy. Wash and trim snow peas. Wash and thinly slice long red chillies diagonally. - rinse and trim broccolini. Wash and trim snow peas. Wash and thinly slice long red chillies diagonally. Wash thai basil and remove leaves. Peel and crush garlic to a paste with a little salt. Method: Cut lemon into wedges. Serve tofu with vegetables and remaining basil. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes. Preheat the oven to 200°c (180°c fan-forced). In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine. Trim bok choy and cut into thirds. Separate leaves from stems. Cut tofu into 4cm pieces. Toss tofu in cornflour seasoned well with salt and pepper. Heat remaining oil in same hot wok over a high heat. Add bok choy stems and stir-fry for about 2 minutes, or until just tender. Add bok choy leaves with snow peas. Stir-fry for about 2 minutes, or until just tender. Add coconut milk, soy sauce and chilli. Stir-fry for a further 1 minute, or until hot. Stir in half the basil. Wash and chop parsley. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly. Heat oil in a large wok over a high heat. Add tofu gently with garlic. If cooking for 4 or more, add in batches. Cook, turning occasionally, for about 5 minutes, or until golden brown. Drain on absorbent kitchen paper. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy. Trim bok choy and cut into thirds. Separate leaves from stems. Place potatoes in a pot of salted water. Bring to a boil and cook for 8–10 minutes or until just tender. Drain and allow drying slightly. On a baking tray, toss the boiled potatoes with olive oil, remaining altar seasoning, salt, and pepper. Roast for 15–20 minutes or until golden and crispy. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5–7 minutes per side or until fully cooked, with a golden, charred finish. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine. Arrange the grilled altar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges. Cut tofu into 4cm pieces. Toss tofu in cornflour seasoned well with salt and pepper. Heat oil in a large wok over a high heat. Add tofu gently with garlic. If cooking for 4 or more, add in batches. Cook, turning occasionally, for about 5 minutes, or until golden brown. Drain on absorbent kitchen paper. Heat remaining oil in same hot wok over a high heat. Add bok choy stems and stir-fry for about 2 minutes, or until just tender. Add bok choy leaves with snow peas. Stir-fry for about 2 minutes, or until just tender. Add coconut milk, soy sauce and chilli. Stir-fry for a further 1 minute, or until hot. Stir in half the basil. Serve tofu with vegetables and remaining basil. Wash and chop parsley. Cut lemon into wedges. Preheat the oven to 200°c (180°c fan-forced). In a bowl, mix half of the altar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
