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.
Ingredients
for the brown rice
- 250g brown rice
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
- ½ 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
- ½ tsp Sriracha sauce
- ½ 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
- Preheat the oven to 200°C / 180°C Fan Oven / gas mark 6.
- 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.
- 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.
- 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.
- 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.
- 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.
- Lightly coat the tofu in the coconut sauce. Serve alongside the rice and wilted greens. Finish with a sprinkling of sesame seeds.
