Spicy, Sweet & Sour Tofu
with Garlic-Roasted Green Beans & Cherry Tomatoes
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
The spice is right, the sweet is right and the sour is right, which means this rewardingly easy vegetarian recipe can do no wrong. The divine glaze on pan-cooked cubes of tofu treats your tongue to a full flavourscape, courtesy of hoisin, honey, sambal oelek and rice vinegar (truly, no taste bud left behind!). Drop them on a mound of comforting white rice, accompanied by green beans and cherry tomatoes, emerging from the oven garlicky and tender-crisp.
We will send you:
- 15ml Minced garlic
- 140g Cherry tomatoes
- 300g Green beans
- 1 Block of tofu (non-GMO)
- 30ml Rice vinegar
- 15ml Sambal oelek
- 160g White rice
- 60ml Hoisin sauce
- 7g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
28 g
Saturated Fat
4 g
Sodium
1830 mg
Total Carb
110 g
Sugars
28 g
Protein
39 g
Fibre
10 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the stem ends of the green beans; halve crosswise on an angle. Pat the tofu dry with paper towel; cut into medium cubes. In a medium bowl, combine the tofu, a drizzle of oil, ½ the spices and S&P.
Roast the vegetables
On a lined sheet pan, toss the green beans and tomatoes with a drizzle of oil, the remaining spices and S&P. Roast, stirring and adding the garlic halfway, 7 to 9 min., until crisp-tender.
Cook & glaze the tofu
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the tofu and sear, 2 to 3 min. per side, until crispy and browned. Add the hoisin (start with ½), honey, sambal oelek, vinegar and 4 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, occasionally spooning the glaze over the tofu, 1 to 2 min., until coated.
Plate your dish
Divide the rice between your bowls. Top with the vegetables, tofu and glaze. Bon appétit!
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