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25 Minute Crispy Peanut Tofu. This recipe could convert those of you that don't like tofu. give it a go and thank me later!
Serves: 4 Time: 25 minutes
Ingredients
240g Tenderstem Broccoli, trimmed
2 Limes, juiced
2 Red Peppers, roughly chopped
600g Firm Tofu, patted dry with kitchen paper then cut into cubes
2 Tablespoons Tamari
5 Teaspoons Olive Oil
2 x 250g Pack Of Microwavable Quinoa, or Rice (50g dry weight per person)
4 Tablespoons Peanut Butter
2 Teaspoons Curry Powder
3 Tablespoons Fresh Ginger, peeled and grated
Spring Onions, sliced
Handful Coriander, chopped
Method
Heat a non-stick pan with half the oil over medium heat. Cook the tofu for around 10 mins. In another non-stick pan, heat the remaining oil and gently sauté the broccoli until tender, you may need to add a splash of water.
In a small bowl, combine the peanut butter, half the lime juice, curry powder, 1⁄3 of the Tamari and a splash of water to thin the dressing slightly. Mix well and set aside.
In the same pan as the broccoli, heat a teaspoon more of oil, add the ginger and spring onion to the pan and cook for 1 minute, then add the red pepper, remaining tamari and remaining lime juice. Add the quinoa and cook for 3 mins until heated through. Stir through the coriander.
Finally, add the peanut sauce to the tofu and cook for 2-3 mins to heat the sauce, add more water to thin the sauce if you think it needs it. Divide the quinoa mix between two plates, top with the peanut tofu and broccoli and dressing.
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Hope you loved it!
Rosie ❤️
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