Spicy Sticky Tofu with Broccoli
with coconut-lime rice
The quantities provided above are averages only.
Ingredients
180 grams
Tofu
(Contains: Soya)
150 grams
Jasmine Rice
1 pack(s)
Coconut Milk
1 sachet(s)
Sriracha
1 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Broccoli
1 unit(s)
Lime
1 unit(s)
Scallion
20 grams
Cornflour
1 sachet(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Heat plenty of water in the kettle.
In a small saucepan, mix coconut milk with 150 ml(per 2p) hot water and bring to a boil.
Stir in the rice and simmer covered over low heat for about 10 minutes. Then remove the pot from the heat and let it simmer, covered, for at least 10 minutes.
Trim and thinly slice the scallions.Zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).
Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. In a small bowl coat the tofu with the corn flour.
Boil a large pot of water with ½ tsp salt for the broccoli. Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces. When the water is boiling, add the broccoli and cook until just tender, 3-5 mins. Once cooked, drain in a colander and return to the pot. Drizzle with a little oil and season with salt and pepper.
In a small bowl, mix soy sauce with sweet chili sauce, half of the sriracha sauce, the juice of 1 lime quarter to a thick sauce. Add the grated garlic to the sauce
Place a pan over high heat with a good drizzle of oil. Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn. Season with salt and pepper. Add the sauce for the last 1-2 mins to coat the tofu.
Add lime zest to the rice, fluff the rice a little with a fork, and divide it among plates. Serve with broccoli and tofu cubes.
Drizzle the remaining sriracha over the top and sprinkle the scallions on top and serve with the remaining lime wedges.
