Hoisin-glazed tofu with stir-fried brown rice

30 MIN­UTES + 1 HOUR PRESS­ING | SERVES 4 | EASY | VEG­E­TAR­IAN

Olive - - Seasonal Recipe Index -

firm tofu 400g hoisin sauce 4 tbsp sesame seeds 2 tsp ginger grated to make 1 tbsp gar­lic 2 cloves, crushed red chilli 1, seeded and diced sesame oil spring onion a bunch, finely sliced cooked brown rice 250g (use a pack of ready-cooked if you like) ten­der­stem broc­coli 200g, blanched and chopped edamame (soya) beans 50g soy sauce 1 tbsp

• Cut the tofu into wide strips, put in be­tween two sheets of kitchen towel and weight down with a chop­ping board for an hour to re­lease some of the wa­ter.

• Heat the grill to high. Brush the pressed tofu pieces with half the hoisin, put onto an oiled bak­ing sheet and scat­ter over 1 tsp sesame seeds. Grill for 6-8 min­utes un­til turn­ing golden and crisp. Turn over the tofu, glaze with more hoisin and scat­ter with a few more sesame seeds. Grill again un­til crisp.

• Mean­while, fry the ginger, gar­lic and chilli in 1 tsp sesame oil un­til fra­grant. Add half the spring onion and stir-fry for another minute.Add the rice and fry for 5 min­utes un­til warmed through. Then add the blanched broc­coli and edamame and sea­son with soy sauce.Tip into bowls, top with the tofu and scat­ter with the re­main­ing spring onion.

PER SERV­ING 443 KCALS | FAT 24.5G | SAT­U­RATES 3.7G CARBS 28.2G | FI­BRE 8G | PRO­TEIN 23.5G | SALT 1.7G

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