An easy vegan recipe for sweet and sticky tofu from Calum Harris. You're going to be making this one all the time. Trust us.
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Serves
2
Tenderstem Broccoli
Garlic
Lemon
Firm Tofu
Cornflour
Soy Sauce
Agave Syrup
Apple Cider Vinegar
Red Miso
Tomato Purée
Brown Basmati Rice
Spring Onion
Lime
Sesame Seeds
Olive Oil
Serves
2
Tenderstem Broccoli
Garlic
Lemon
Firm Tofu
Cornflour
Soy Sauce
Agave Syrup
Apple Cider Vinegar
Red Miso
Tomato Purée
Brown Basmati Rice
Spring Onion
Lime
Sesame Seeds
Olive Oil
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C.
Step 2.
Line a baking tray with parchment paper and add the broccoli. Grate the garlic clove into a small bowl and mix with 3 tbsp of olive oil. Tip over the broccoli. Season the broccoli with salt, add the juice of half a lemon and slide into the oven for about 12 mins.
Step 3.
Give the tofu a squeeze to remove excess moisture, before chopping into 4-5cm cubes. Grab a lidded container, add the cornflour with a pinch of salt and pepper. Add the tofu, pop the lid on and give it a good shake to coat the cubes in the cornflour mixture.
Step 4.
Preheat a large frying pan over a medium heat. Add a dash of oil and add the tofu pieces. Fry for 6-8 mins, or until the tofu is crispy and golden on all sides.
Step 5.
Mix the soy, agave, vinegar, miso and tomato purée in a small bowl. Add 20 ml of water to loosen. Finely cut the green ends of the spring onions and quarter the lime. Once the tofu is crisp, tip in the sauce and cook until coating the tofu pieces. Pull the broccoli out of the oven.
Step 6.
Heat the rice according to the package directions. Divide the rice between two warm plates, top with half of the broccoli and the sticky tofu. Finish with the spring onion, lime and a sprinkle of sesame seeds.
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