Recipes
Sweet chilli tofu with soy broccoli and rice
Tofu soaks up the caramelised, sweet chilli flavours from chargrilling, while oven-roasting the broccoli with soy adds an extra hit of umami
Tofu soaks up the caramelised, sweet chilli flavours from chargrilling, while oven-roasting the broccoli with soy adds an extra hit of umami
(10 votes)
Cook: 30 Mins
Serves: 4
Price: 77p per serving
Nutritional Information
Each 469g serving contains
Energy
1984kj
474kcal
1984kj
474kcal
24%
Fat
13.6g
13.6g
Med
19%
19%
Saturates
1.9g
1.9g
Med
10%
10%
Sugars
8.4g
8.4g
Med
9%
9%
Salt
0.61g
0.61g
Med
10%
10%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
423kj/101kcal
Typical energy values per 100g:
423kj/101kcal
Ingredients
1 head broccoli, cut into florets
400g firm-textured tofu, cubed and patted dry with kitchen roll
3tbsp sweet chilli sauce
Juice 1 lime
250g rice, cooked according to the pack instructions, to serve
2 spring onions, sliced, to serve
1tbsp torn coriander, to serve
1tbsp reduced-salt soy sauce
2tbsp vegetable oil
1tbsp cornflour
1 reduced-salt vegetable stock cube made up to 300ml
Method
1
Preheat the oven to 200C/180C Fan/ Gas 6.
2
On a baking tray, toss the broccoli with the soy sauce and ½ the oil to coat. Pop in the oven for 20 mins.
3
Meanwhile, put the tofu in a bowl with the sweet chilli sauce. Stir to coat.
4
Heat the remaining oil in a large nonstick frying pan on medium-high. Add the tofu and cook for 12-14 mins, turning, until nicely charred all over.
5
Add the cornflour to the bowl the tofu was in. Mix with any chilli sauce left in it, then gradually stir in the stock.
6
Pour the mixture into the pan and boil until thickened. Add the lime juice.
7
Divide the rice between 4 plates. Top with the broccoli, tofu, spring onions and coriander to serve.