This is one of those dishes that can be served hot or cold, by itself or with something carby. Its versatility and ease make it the perfect weeknight dish. Z x
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Serves
4
Firm Tofu
Tenderstem Broccoli
Pak Choi
Bell Pepper
Spring Onion
Coriander
Vegetable Oil
For the Dressing:
Toasted Sesame Seed
Apple Cider Vinegar
Honey
Miso Paste
Red Chilli
Lime
Serves
4
Firm Tofu
Tenderstem Broccoli
Pak Choi
Bell Pepper
Spring Onion
Coriander
Vegetable Oil
For the Dressing:
Toasted Sesame Seed
Apple Cider Vinegar
Honey
Miso Paste
Red Chilli
Lime
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat your oven to 220°C / fan 200°C.
Step 2.
Pat the tofu dry with kitchen towel then cut into 2cm cubes. Place in a bowl, season lightly with salt and pepper, drizzle with vegetable oil and toss to coat. Arrange in a single layer in a large roasting tin.
Step 3.
Quarter the tenderstem broccoli. Remove the root and quarter the pak choi. Core the bell peppers and cut into medium-sized chunks. Quarter the spring onions.
Step 4.
Place the veg in a separate large baking tray. Drizzle with vegetable oil, season with salt and pepper and toss to coat. Arrange in a single layer; some overlap is ok.
Step 5.
Roast the tofu and veg for 15 minutes, or until the tofu is golden and the veg is cooked and charred in places.
Step 6.
Meanwhile, crush the sesame seeds with a pestle and mortar. Add the apple cider vinegar, honey and white miso paste, along with the juice of the lime and 4 tablespoons of vegetable oil. Whisk until well-combined.
Step 7.
Thinly slice the red chilli and pick the coriander leaves.
Step 8.
To assemble the dish, place the tofu and veg in a large bowl. Top with the red chilli, coriander leaves and as much of dressing as you'd like. Enjoy!
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