Fresh vibrant veggies and crispy baked tofu in a sweet sticky hoisin sauce all atop of bed of nutty brown rice. Vegan, GF & Healthy.
Preheat the oven 180°c fan/200°c/400°f.
Drain the tofu, then use a tea towel to press down on it several times to remove any excess moisture. Cut the tofu into bite-size cubes and press down on them again with the towel until no visible moisture is left on the surface.
Add the tofu cubes into a bowl along with 1 tbsp of oil and 1 tbsp of tamari/soy sauce. Give it a mix to coat the tofu, then pour everything out onto a lined baking tray, making sure the pieces of tofu are evenly spaced. Bake in the oven for 25-30 minutes until golden and crispy.
To make the sauce, whizz all the ingredients together in a blender along with 6 tbsp of water and 1 tsp of sea salt until smooth. The sauce should be pourable - if it is too thick add another 1-2 tbsp of water and blitz again.
Chop the broccoli into small florets, slice the peppers, shred the red cabbage and halve or quarter the mushrooms so that everything is roughly the same size.
Heat a wok/large frying pan over a high heat. Add the oil and once hot, add the broccoli. Fry for 3 minutes to give it a head start, then add the rest of the vegetables. The pan may look very full, but the vegetables will shrink whilst cooking. Stir constantly until the vegetables are vibrant and cooked through. Season with lots of black pepper, then stir through the sauce. Quickly mix in the crispy tofu and remove from the heat.
Spoon the rice into bowls and ladle the stir-fry generously overtop. Finish with the spring onion and a sprinkling of sesame seeds. Serve immediately.
Any left over stir-fry can be kept in the fridge for up to 3 days. Reheat in the oven until piping hot.
For variations or suggestions on this recipe, see within the post.
It is important that you use extra firm tofu for this recipe. Other variants do not work as well!
A few ingredient notes:
Recipe courtesy of georgieeats.co.uk