Sriracha tofu with shaved broccoli and edamame salad
This sticky, spicy tofu is a genuine crowd pleaser. Cook it right, and you’ll even bring round the tofu-sceptics. Serve this easy vegan dinner with rice and a nutritious shaved broccoli, sesame and edamame salad on the side.
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Ingredients
- 1 tsp sesame seeds
- 5 tsp light soy sauce
- 1 small garlic clove, crushed
- 1 tbsp sesame oil
- 1 broccoli
- 150g ready-cooked edamame beans (soya beans) (if using frozen: defrost, then boiled for 2-3 minutes, then drain and refresh in cold water)
- 300g short or long-grain rice
- 225g smoked firm tofu (we used The Tofoo Co.)
- 2 tbsp cornflour
- 1 tbsp vegetable oil
- 3 tbsp sriracha sauce
- 1 tsp agave syrup (or runny honey, if you don’t need it to be vegan)
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Method
- In a large frying pan, toast the sesame seeds for a minute or so until golden. Tip into a large bowl and mix in 2 tsp soy sauce, the garlic and sesame oil. Finely shred the broccoli using a knife or ideally a mandoline (if you have one) to get wafer thin slices. Add to the bowl along with the edamame beans and stir to combine. Set aside.
- Cook the rice according to the pack instructions or your preferred method. Meanwhile, cut the tofu into 3cm cubes. Coat the cubes in 2 tsp soy sauce, then toss through the cornflour to coat evenly.
- Heat a frying pan over a medium-high heat, add the oil, then fry the tofu, turning every now and then, until crisp on all sides (about 8 minutes).
- Stir together the sriracha, remaining 1 tsp soy sauce and agave or honey. Tip the mixture into the pan and cook the tofu for another 2 minutes or so until sticky. Serve the tofu with the rice and the shredded broccoli salad.
Nutrition
- 532kcals Calories
- 14g (1.8g saturated) Fat
- 21g Protein
- 77g (7.2g sugars) Carbs
- 6g Fibre
- 1.6g Salt
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