Coating your tofu in cornflour before you fry it is a great kitchen hack to attain an optimal level of tofu crispiness.
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This is just one of the 100 delicious recipes in our cookbook, Comfort Mob. This is only a little sneak peek of what to expect, so go out and buy a copy today to get your hands on even more incredible, hearty recipes.
Serves
4
Basmati Rice
Firm Tofu
Tenderstem Broccoli
Lime
Spring Onion
Cornflour
Sriracha
Maple Syrup
Soy Sauce
Sesame Seeds
Coriander
Salt
Black Pepper
Vegetable Oil
Check Out Comfort Mob
This is just one of the 100 delicious recipes in our cookbook, Comfort Mob. This is only a little sneak peek of what to expect, so go out and buy a copy today to get your hands on even more incredible, hearty recipes.
This is just one of the 100 delicious recipes in our cookbook, Comfort Mob. This is only a little sneak peek of what to expect, so go out and buy a copy today to get your hands on even more incredible, hearty recipes.
Serves
4
Basmati Rice
Firm Tofu
Tenderstem Broccoli
Lime
Spring Onion
Cornflour
Sriracha
Maple Syrup
Soy Sauce
Sesame Seeds
Coriander
Salt
Black Pepper
Vegetable Oil
Unlock this free recipe
Check Out Comfort Mob
This is just one of the 100 delicious recipes in our cookbook, Comfort Mob. This is only a little sneak peek of what to expect, so go out and buy a copy today to get your hands on even more incredible, hearty recipes.
This is just one of the 100 delicious recipes in our cookbook, Comfort Mob. This is only a little sneak peek of what to expect, so go out and buy a copy today to get your hands on even more incredible, hearty recipes.
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Step 1.
Cook the rice according to the packet instructions.
Step 2.
Meanwhile drain the tofu and cut into cubes. Cut each broccoli stem into three pieces and the lime into four wedges. Thinly slice the spring onions if using.
Step 3.
Spoon the cornflour into a bowl. Season with salt and black pepper. Toss the tofu and the broccoli in the cornflour so that they get an even coating.
Step 4.
Get a large non-stick frying pan over a medium–high heat. Drizzle in a good glug of veg or sesame oil. In two batches fry the tofu and broccoli for 5 mins, turning regularly, until crisp and golden brown.
Step 5.
Put the Sriracha, maple syrup and soy into a small saucepan with 3 tbsp of water over a medium heat. Cook for 3–4 mins until
sticky and bubbling.
Step 6.
Divide the rice between four bowls. Top each one with the crispy tofu and broccoli then pour over the sticky Sriracha sauce. Scatter over the sesame seeds and spring onions, tear over the coriander and serve with the lime wedges.
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Notes (1)
K
Kim K.
4 months ago
(edited)
In all the ‘freezer, recipes I’ve looked at it doesn’t seem to give any information about freezing at all. freezing the recipe/defrosting/reheating/stage at which to freeze/cooking from frozen. Further information would be good, including batch cooking meals for the freezer.
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