Crispy tofu with peanut sauce
Oven-crisp tofu with a creamy garlic and peanut sauce, broccoli and rice.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4 people
- Vegan
Ingredients
Quantities adjust to the number of servings.
- Firm tofu400 g
- Cornflour2 tbsp
- Sunflower oil2 tbsp
- Rice250 g
- Broccoli400 g
- Peanut butter (no added sugar)3 tbsp
- Soy sauce2 tbsp
- Lemon½
- Sugar1 tsp
- Garlic1 clove
- Chilli flakes½ tsp
- Spring onions½ bunch
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 220 °C. Press the tofu in a tea towel, cut into cubes, toss with the cornflour and half the oil, and bake on baking paper for 25 minutes, turning halfway, until crisp.
Meanwhile, put the rice on to cook. Break the broccoli into florets, toss with the rest of the oil and add it to the tray next to the tofu for the last 12 minutes.
Whisk the peanut butter with the soy sauce, lemon juice, sugar, crushed garlic, chilli and 4–5 tablespoons of hot water until smooth.
Serve the tofu and broccoli with the rice, drizzle with the sauce and scatter with spring onions.