Serves: 2
Crispy salt & pepper tofu with spicy peanut sauce & greens
Cooking time: 40 mins
Ingredients:
75ml teriyaki sauce
100g baby spinach
150g brown basmati rice
50g spicy sambal peanut sauce
1 fresh red chilli
15g cornflour
150g tenderstem broccoli
150g mangetout
1 pack tofu
salt, black pepper
vegetable oil
sugar
Method:
Prep ingredients
Preheat the oven to 220C/fan 200C/gas 7. Drain the tofu, pat dry using kitchen roll and then roughly cut into 3cm large cubes. Halve the chilli lengthwise, removing the seeds if you prefer less heat, and thinly slice. Fill your kettle with water and boil.
Cook tofu
Line a baking tray with parchment and place the tofu on the tray. Drizzle with 2tsp of oil, sprinkle over 2tsp of cornflour, season generously with salt and freshly milled black pepper and toss to coat. Place in the oven for 25-30 minutes until golden and crispy.
Cook rice
Rinse the rice in a sieve until the water runs clear. In a medium saucepan, add the rice, 1/2tsp of salt and pour over the just boiled water. Once boiling, turn down the heat and leave to simmer for 20mins or until tender. Drain, keep warm and set to one side.
Stir-fry veg
As soon as the rice is cooked, add 1tbsp of oil to a large frying pan and place on a medium-high heat. As soon as the pan is hot, add the chilli and stir fry for 20-30sec. Add the broccoli, 3tbsp of water and stirfry until the water has completely evaporated. Add the mangetout and stirfry for another 1min.
Add spinach
Now add the spinach to the pan and stir until just wilted. Pour over the teriyaki, add a pinch of sugar, mix and cook for a further 1min. Remove from the heat.
Serve dish
Spoon the spicy peanut sauce into a small bowl. Plate the rice with the greens and tofu. Use the spicy peanut sauce to dip the tofu into.
Recipe by Marley Spoon (www.marleyspoon.co.uk)