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Baked tofu with ginger rice recipe
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10 ratings
Need some Meat-Free Monday inspiration? Try this crispy baked tofu and veggie stir-fry for a colourful wallet-friendly midweek meal packed with flavour from fiery ginger, chilli sauce and fresh lime. See method
Ingredients
- 396g pack tofu
- 250g brown rice
- 40g breadcrumbs
- 4 tsp vegetable oil
- 1 egg
- 2 garlic cloves, crushed
- 5cm piece ginger, peeled and finely grated
- 320g pack pepper stir-fry mix
- 2 tsp soy sauce
- 10g fresh coriander leaves, roughly chopped (optional)
- chilli sauce, to serve
- 1 lime, cut into wedges to serve
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1725kj
409kcal
20%
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Fat
10g
15%
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Saturates
2g
9%
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Sugars
7g
7%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 65.6g
Protein 15.6g
Fibre 3.9g
Method
- Drain the tofu and pat with kitchen paper to remove excess moisture. Wrap in a clean tea towel, put a heavy pan on top and leave to dry out until needed.
- Preheat the oven to gas 7, 220°C, fan 200°C. Cook the rice to pack instructions, then drain well.
- Meanwhile, mix the breadcrumbs with 2 tsp oil. Beat the egg in a separate shallow bowl. Cut the tofu into 16 even pieces and dip in the egg, then coat with the breadcrumbs. Transfer to a nonstick baking tray and bake for 20 mins.
- Heat the remaining oil in a wok over a medium heat. Add the garlic, ginger and vegetable mix and stir-fry for 2 mins. Add the rice and stir-fry for 3 mins more until piping hot. Stir in the soy sauce and half the coriander (if using), then serve topped with the tofu, a drizzle of chilli sauce, the remaining coriander and lime wedges for squeezing over.
Tip: To make your own breadcrumbs, use a food processor or the coarse side of a grater. Stale bread is best; if fresh, toast it first.
See more Vegetarian recipes