Sticky soy tofu

Name: Sticky soy tofu
Cook time: 25 min
Yield: 2
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 2 people

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. Make ribbons with the carrot 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 peanut 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. Pat the tofu dry with a paper towel, cut into 2 cm cubes then 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 plates and top with roasted vegetables. Add the sticky soy tofu and drizzle with remaining peanut satay sauce. Sprinkle over toasted peanuts and shallots.