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  • © The Vegetarian Society

Spicy Tofu Served with a Peanut and Coconut Sauce and Wilted Greens

Tofu in a spicy Sriracha marinade is oven baked until crisp, then drizzled with a rich peanut and coconut sauce. Served with brown rice with wilted greens, this makes a healthy and delicious meal.

  • Serves 4

  • Preparation 5 mins

  • Cooking 30 mins

Spicy Tofu Served with a Peanut and Coconut Sauce and Wilted Greens New Recipe
  • Dairy-Free

  • Egg-Free

  • Vegan

Ingredients

for the brown rice
  • 250g brownrice
for the marinated tofu
  • 396g firm tofu
  • 2 tsp olive oil
  • 2 cloves garlic, crushed
  • 15g ginger paste
  • 1 tbsp low-sodium soy sauce
  • 1 tsp Sriracha sauce
  • 1/2 lime, zest and juice
  • 1 tsp sesame seeds
For the coconut sauce
  • 1 clove garlic, crushed
  • 1 x 200g can light coconut milk
  • 20g smooth peanut butter
  • 2 tsp low-sodium soy sauce
  • 1/2 tsp Sriracha sauce
  • 1/2 lime, juiced
for the wilted greens
  • 2 tsp vegetable oil
  • 1 clove garlic, crushed
  • 300g rainbow chard or Chinese broccoli, trimmed
  • 300g pak choi, cut into quarters lengthways
to garnish
  • 2 tsp sesame seeds, toasted

Method

  1. Preheat the oven to 200°C/gas mark 6.
  2. To make the rice: Bring a large pan of water to the boil. Add the rice to the pan, stir and bring back to the boil. Cover and simmer for 20-25 minutes until the rice is tender, drain well and return to the pan to keep hot.
  3. To make the marinated tofu: Drain the tofu and squeeze out any excess water. Chop the tofu into 20 pieces. In a bowl, mix the tofu together with the marinade ingredients.
  4. Transfer the tofu to a baking tray lined with baking parchment and roast for 15-18 minutes, until browned and crisp. Turn halfway through to ensure even cooking.
  5. To make the coconut sauce: In a small saucepan, add all of the ingredients and gently bring to the boil. Turn down the heat and simmer gently for 10 minutes until the sauce thickens.
  6. In a large wok or frying pan, heat the vegetable oil and fry the garlic and vegetables over a moderate heat for 3 minutes. Add a dash of water, cover the pan with a lid and simmer for 3-4 minutes, until the vegetables have wilted.
  7. Lightly coat the tofu in the coconut sauce. Serve alongside the rice and wilted greens. Finish with a sprinkling of sesame seeds.
Nutrition per serving
  • Calories

    538 kcal

  • Fat

    21g

  • Saturates

    5.5g

  • Protein

    28g

  • Carbs

    55g

  • Sodium

    440mg

  • Sugar

    4.3g

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