Recipes
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

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(10 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 77p per serving

Nutritional Information

Each 469g serving contains

Energy
1984kj
474kcal
24%
Fat
13.6g
Low
19%
Saturates
1.9g
Low
10%
Sugars
8.4g
Low
9%
Salt
0.61g
Low
10%
1
of your 5-a-day
of your reference intake.
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

STORE CUPBOARD

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.