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Sweet Chilli Tofu

Recipe

Bursting with flavour, this recipe makes the perfect comfort food.

Serves: 2 people   |   Prep time: 10 minutes   |   Cooking time: 10 minutes

Asian   |   Main   |   Vegan   |   Vegetarian

  

  

Ingredients

  • 180g Sweet Chilli Marinated Tofu
  • 150g Broccoli
  • 150g Pak Choi
  • 2 tbsp Dark Soy Sauce
  • 1cm piece of Ginger, grated
  • 1 tbsp Sweet Chilli Sauce
  • 1 Red Chilli, sliced
  • 1 tbsp Garlic Infused Oil
  • 250g Basmati Rice pouch
  • 1 tbsp Sesame Seeds
  • 1 tbsp Cornflour
  • 1 Spring Onion

  

Method

  1. Cut the broccoli into chunks, cube the tofu, chop the pak choi leaves in half and chop the root end off the spring onion, then chop in half and cut into thin, long strips.
  2. Whisk together the soy sauce, ginger and sweet chilli sauce.
  3. Blanch the broccoli and pak choi in boiling water for 1-2 minutes, then drain and transfer to a frying pan on a high heat with a little oil to char the edges. Set aside and wipe out the pan and toast the sesame seeds for 30 seconds and transfer to a small plate.
  4. Toss the tofu cubes in cornflour, heat the remaining oil in the hot frying pan and fry the tofu for 5-6 minutes until crispy. Pour over the sauce and turn down the heat and cook for a few minutes until the sauce is sticky and hot
  5. Heat the rice as per the pack instructions, spoon into bowls and top with the tofu, broccoli and pak choi. Scatter over the sliced chilli, the spring onion and the toasted sesame seeds.