Sticky soy and chilli tofu with pickled rainbow veg
- 3 tbsp rice vinegar
- 1 tbsp caster sugar
- 4 radishes, finely sliced
- 1 carrot, cut into matchsticks
- 1 medium cooked beetroot ball, diced
- 300g wild & basmati rice
- 2 tbsp sriracha
- 4 tbsp Asda dark soy sauce
- 1 tbsp runny honey
- 1 tsp toasted sesame oil
- 1/2 tsp ground black pepper
- 396g pack Cauldron tofu cut into 1cm cubes and patted dry on kitchen towel
- 2 tbsp corn flour
- 3 tbsp rapeseed oil
- 1 clove garlic, finely chopped
- 2cm piece ginger, finely chopped
- 1 red chilli, finely chopped (optional)
- 1 tbsp fresh coriander, finely chopped, plus extra leaves for garnish
- 125g asparagus, chopped
- 2 spring onions, finely sliced
- 1 tbsp sesame seeds, toasted
- Lime wedges, to serve
To make the pickles, stir together the rice vinegar and sugar and toss with the radish, carrot, and beetroot. Set aside to pickle.
Bring a large pan or water to the boil and cook the rice according to pack instructions.
3 minutes before the rice is ready, add the asparagus to the pan. When the rice is cooked remove the asparagus from the pan and keep warm. Drain the rice in a sieve and return it to the pan with the lid on and allow to steam for a minute.
To make the sauce mix in together the sriracha, soy sauce, runny honey, sesame oil and black pepper, together with 2 tbsp of water.
Place the tofu in a bowl with the cornflour and toss together until evenly coated. Working in batches, Heat some of the rapeseed oil in a non-stick frying pan over a medium heat. Carefully add some of the tofu to the pan, and fry for three minutes before turning and cooking for another 3 minutes until golden and crisp. Remove from the pan and drain on kitchen towel. Repeat with the rest of the tofu and oil.
Add garlic, ginger and chilli to the pan and stir fry for 3 minutes until just starting to colour. Return the tofu the pan and pour over the sauce. Stir well until the mixture comes to the boil, cook for two minutes until the mixture has reduced and is thick and sticky. Stir through the chopped coriander.
Divide the rice between four bowls, top with some of the chilli tofu, a few pieces of asparagus and some of the pickled veg. Finish with a scattering of sesame seeds and spring onion pieces. Serve immediately with a few sprigs of coriander on top and some lime wedges for squeezing.