Recipe

Garlic Chilli Tofu

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Garlic Chilli Tofu

Fluffy brown rice topped with a cucumber and broccoli salad, golden tofu slices and fresh coriander.




Ingredients to serve 2

  • ½ cup x parboiled brown rice
  • 2 cups x boiling water (for the brown rice)
  • 1 x cucumbers
  • ½ pack x tofu – slice (½ cm – 2 slices per person)
  • ½ x broccoli – cut into florets
  • 1½ tbsp x soy sauce
  • 20g x ginger – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 5g x fresh coriander – chop leaves roughly
  • 20g x bean sprouts
  • ½ tbsp x sambal oelek
  • ½ tsp x sesame oil
  • ½ tbsp x apple cider vinegar
  • ½ x lime – cut into wedges
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 1 cup x parboiled brown rice
  • 4 cups x boiling water (for the brown rice)
  • 2 x cucumbers
  • 1 pack x tofu – slice (½ cm – 2 slices per person)
  • 1 x broccoli – cut into florets
  • 3 tbsp x soy sauce
  • 40g x ginger – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 10g x fresh coriander – chop leaves roughly
  • 40g x bean sprouts
  • 1 tbsp x sambal oelek
  • 1 tsp x sesame oil
  • 1 tbsp x apple cider vinegar
  • 1 x lime – cut into wedges
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Sliced cucumber: Cut the ends off the cucumbers, slice in half lengthways and scrape out the seeds with a teaspoon. Then cut into halfmoons (½ cm).

Step 3

Brown rice (parboiled): Pour boiling water (see quantity above) into a pot and add the rice with a pinch of salt. Bring to the boil, cover and gently simmer for 18-20 minutes on low heat. Drain if there is any excess water.

Step 4

Tofu & broccoli: Place a non-stick pan on medium-high heat with a drizzle of olive oil. Brown the tofu for 1-2 minutes a side until golden. Remove and set aside. Add the broccoli to the same pan with a drizzle of olive oil, salt and pepper and sauté for 2-3 minutes until bright green and cooked, but with a slight bite. Remove and set aside to cool slightly.

Step 5

Tofu dressing: Mix together soy sauce, HALF the ginger and HALF the garlic. Set aside.

Step 6

Salad: Mix together the sambal oelek, sesame oil, apple cider vinegar, coriander (reserving some for serving) the REST of the ginger and the REST of the garlic. Add the cucumber, broccoli and bean sprouts, season with salt and pepper and mix through.

Step 7

Serve the rice topped with the salad and tofu slices. Drizzle with the tofu dressing and sprinkle with the reserved coriander. Serve the lime wedges on the side.



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