1. Set oven to 220ºC. Scrub sweet potatoes and cut in half lengthways. Rub with 1 tbsp oil on a lined baking tray. Season with salt and pepper and roast for 25 minutes, or until golden and cooked through.

2. Slice spring onions (reserve tops for garnishing) and chop white end of lemongrass. Peel and grate ginger. Roughly chop pak choi. Add to a pan over medium heat with 1 tbsp oil. Cook for 5 minutes, or until softened.

3. Crumble tofu into pan. Stir fry with 1 tbsp soy sauce and 1 tbsp sweet chilli sauce. Roughly chop basil leaves and stir through.

4. Combine coconut milk, 2 tbsp soy sauce and 2 tbsp sweet chilli sauce in a saucepan over medium heat. Simmer for 5 minutes, or until warmed through. Remove from heat, add lime zest and juice.

5. Slash each sweet potato, gently push down flesh with a fork. Top with scrambled tofu mixture, bean shoots and spring onions. Spoon over coconut dressing to taste.

Tip!
Most of our veggies come pre-washed, but it’s always good to give them an extra rinse.

Sweet potatoes 1kg
spring onions 1/2 bunch
lemongrass 1 stalk
ginger 40g
pak choi 1 bunch
firm tofu 400g
basil 1 packet
coconut milk 165ml
lime 1
bean shoots 1 bag
soy sauce 1 tbsp
sweet chilli sauce 1 tbsp

from your pantry: oil (for cooking), salt & pepper.