Chilli tofu with Asian vegetables and peanuts

Chilli tofu with vegetables and peanuts
Cooking the tofu in the oven preserves the shape and allows the tofu to absorb the flavours of the sauce. Be sure to use firm tofu – the result is delicious!

Serves 4
Time to make 45 minutes

4 tablespoons sweet chilli sauce
1 teaspoon crushed garlic
5 tablespoons Japanese soy sauce
2 teaspoons grated ginger
1 tablespoon sesame oil
500g firm tofu, cut into rectangular pieces
1 medium sized head of broccoli, cut into small florets – peel and slice stalk into thin slices
1 bunch bok choy, cut into pieces length wise
2 carrots, sliced thinly on the diagonal
1 red pepper, cut into chunks
2 stalks celery, sliced thinly on the diagonal
1/2 cup vegetable stock
2 spring onions, thinly sliced on the diagonal
3 tablespoons coarsely chopped coriander
1/2 cup roasted unsalted peanuts, roughly chopped

1.  Preheat oven to 180C.  Mix chilli sauce, garlic, soy sauce and sesame oil together. Pour some into the bottom of a shallow oven proof dish, add tofu and pour remaining sauce over top.  Cover dish with foil and bake for 30 minutes
2. 5 minutes before the end of cooking, heat a wok, add stock then broccoli, bok choy, carrots, red pepper and celery.  Steam with a lid on for 5 minutes.  Drain and divide between 4 warm plates.
3. Top with tofu and drizzle with sauce.  Garnish with spring onions, coriander and peanuts and serve with basmati rice.

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