Sweet chilli tofu

Name: Sweet chilli tofu
Cook time: 25 min
Yield: 1

with charred greens and coconut crumb

Ready in around 25 mins

RECIPE FACT:

In China, tofu is often associated with longevity and good fortune.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND TOFU:

Thinly slice the spring onion on the diagonal. Cut the broccoli into bite-sized pieces. Place the cornflour into a large bowl and season with salt. Remove the tofu from its packaging and pat dry with a paper towel. Using half the tofu, cut into 2 cm cubes then coat well in the cornflour.
2. TO COOK THE VEGETABLES AND RICE:

Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the edamame, broccoli and half the spring onion then cook for 3-4 minutes, stirring often to create a char. Open the bag of steamed basmati rice, breaking up any clumps by squeezing the bag gently. Add the rice to the pan, season with salt and cook for 2-3 mins. Add the rice seasoning and cook for 30-60 secs. Transfer the rice and vegetables to a bowl and cover to keep warm.
3. TO COOK THE TOFU:

Wipe out the pan, place back over a medium-high heat with a drizzle of oil. Once hot, add the tofu and cook for 4-5 mins or until golden on all sides. Add the coconut crumb and cook for 30 secs, stirring often. Pour in half the sweet chilli sauce, stir to coat the tofu, and cook for 30-60 secs.
TO SERVE:

Spoon the rice and vegetables into a bowl, top with the sweet chilli tofu and drizzle with remaining sweet chilli sauce. Sprinkle over any coconut crumb from the pan and remaining spring onion.