Maple Soy Glazed Tofu
With Ginger Fried Rice
We love good Maple Soy Glazed Tofu and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8
Plain Flour
280
Firm Tofu
15
Sesame Seeds
150
Basmati Rice
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Star Anise
80
Tenderstem Broccoli
1
Pak Choi
½
Thai Style Spice Blend
1
Garlic Clove
1
Red Chilli
1
Spring Onion
1
Maple Syrup
½
Lime
1
Ginger Puree
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt and the star anise. Stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Drain and pat your tofu dry with some paper towel. Cut the block in half lengthways and then cut each half into 6 cubes. In a small bowl combine the flour, a pinch of Thai spice (careful it's hot!) and season generously with salt and pepper. Toss the tofu cubes through the flour ensuring that they are evenly coated.
Trim the bok choy then thinly slice widthways. Cut the tenderstem in half widthways. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then slice thinly. Zest the lime and cut into wedges. Trim the spring onions then slice thinly. Heat a large frying pan or wok on a medium-high heat (no oil). When hot add the sesame seeds and cook, stirring, until golden, 1-2 mins. Transfer the sesame seeds to a small bowl.
Heat a glug of oil in a medium frying pan on a medium high heat. When hot, add the tofu and fry for 2 mins per side until crispy all over, 8 mins. While the tofu fries, mix the maple syrup and half the soy sauce in a small bowl. Once the tofu is crispy add the soy and maple syrup then cook, stirring frequently, until the sauce has reduced and the tofu is glazed, 2-3 mins. Once cooked, remove the tofu from the pan to a bowl, cover with foil and set aside. Wipe the pan clean.
Put the frying pan back on a medium high heat, drizzle with oil. When hot add the tenderstem broccoli and stir fry until starting to brown, 2-3 mins. Add a splash of water, cover with a lid and steam fry until the broccoli is tender, 2-3 more mins. Once tender add the ginger, lime zest, garlic, chilli and bok choy. Stir fry until the bok choy has wilted, 1-2 mins. Remove the star anise from the rice and add the rice and remaining soy sauce to the pan. Stir to combine. Season with a pinch of salt and squeeze of lime juice if needed.
Share the stir fried rice and veg between your bowls. Top with the maple soy glazed tofu. Sprinkle over the sesame seeds and spring onion and serve with a lime wedge on the side. Enjoy!
