Hero sweet chilli tofu with soy broccoli and rice

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

, 27 January 2021

(9 votes)

Sweet chilli tofu with soy broccoli and rice
  • 30 Mins

  • Serves: 4

  • Price: 77p per serving

Nutritional Info
Each 469g serving contains
  • Energy

    1982KJ

    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
  • Preheat the oven to 200C/180C Fan/ Gas 6.

  • On a baking tray, toss the broccoli with the soy sauce and ½ the oil to coat. Pop in the oven for 20 mins.

  • Meanwhile, put the tofu in a bowl with the sweet chilli sauce. Stir to coat.

  • 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.

  • Add the cornflour to the bowl the tofu was in. Mix with any chilli sauce left in it, then gradually stir in the stock.

  • Pour the mixture into the pan and boil until thickened. Add the lime juice.

  • Divide the rice between 4 plates. Top with the broccoli, tofu, spring onions and coriander to serve.