Sticky soy tofu

Name: Sticky soy tofu
Cook time: 25 min
Yield: 1
Cuisine: Southeast Asia

with roasted vegetable gado gado and peanut satay

Ready in around 25 mins

RECIPE FACT:

Gado gado is a famous Indonesian salad that literally means “mix-mix”. It can contain a wide variety of different vegetables.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Cut the steamed gourmet potatoes in half, arrange onto the tray and squash with the back of a fork. Drizzle with oil, season with salt and bake in the oven for 15 mins. Cut the broccoli into small bite-sized pieces and set aside. Using half the carrot, make ribbons by pulling a peeler the full length along the carrot, rotating after each peel and place into a salad bowl with the baby cos leaves. Just before serving pour in half the satay sauce, season with salt and pepper and toss to combine.
2. TO COOK THE BROCCOLI:
Once the potatoes have been in the oven for 15 mins, add the broccoli to the tray then place back in the oven for a further 10 mins or until broccoli is cooked through.
3. TO COOK THE TOFU:
Place the cornflour onto a plate and season with salt. Using half the pack of tofu, pat dry with a paper towel then cut into 2 cm cubes and coat in the cornflour. Place a non-stick frying pan over a medium-high heat with a generous pour of oil. Once hot, add the tofu and cook for 4-5 mins or until golden. Pour in the soy honey glaze and cook for 30-60 secs.
TO SERVE:
Spoon the cos salad onto a plate and top with roasted vegetables. Add the sticky soy tofu and drizzle with remaining peanut satay sauce. Sprinkle over toasted peanuts and shallots.