Tofu with chilli asparagus, broccoli and rice
Chef:
Sunsweet
Prep:
15 mins
Cook:
10 mins
This recipe is a great idea for spicing up tofu. Along with asparagus and rice this dish is authentically Asian.
945ml water
100g long grain rice
Large handful broccoli, roughly chopped
100g frozen peas
1 tbsp sesame oil
1 tbsp sugar
2 tbsp rice vinegar
2 tbsp low-sodium soy sauce
1 tsp ginger, peeled and finely grated
1 tsp hot chilli dipping sauce
349g tofu cut lengthwise into 9 pieces
1 tsp salt, divided
¼ tsp black pepper
500g asparagus, chopped
1 tsp dark sesame oil
Bring a medium sized pan with water to the boil.
Cook the rice according to the instructions.
Drain and set aside.
Bring a small pot of water to the boil, place a vegetable steamer over the water and steam the broccoli until a fork goes through with ease.
Remove the broccoli retaining the hot water.
Remove the vegetable steamer and add the peas to the cooking water.
Allow the peas to cook until done, about 5 minutes.
In a large non-stick pan over medium, heat the sesame oil.
Combine sugar, vinegar, soy sauce, ginger, and chilli sauce in a small bowl.
Sprinkle the tofu with salt and pepper.
Add the tofu to pan and cook for 3 minutes on each side or until browned.
Add the soy sauce mixture and cook for a further 20 seconds, stirring constantly.
Remove from the heat.
Combine the rice, asparagus, broccoli, peas and dark sesame oil and mix well.
Serve the tofu mixture over the rice.
Serves
4
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Vegetables
Recipe Type
Dinner, Entertaining, Healthy, Quick Meals
Cuisine
Asian
Special Info
Vegetarian
Level of Difficulty
Easy
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