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

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

1. Preheat the oven to 200°C / 180°C Fan Oven / 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.