Baked tofu with ginger rice recipe
Need some Meat-Free Monday inspiration? Try this crispy baked tofu and veggie stir-fry for a colourful wallet-friendly midweek meal packed with flavour from fiery ginger, chilli sauce and fresh lime.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook, plus drying
- 409 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 396g pack tofu
- 250g brown rice
- 40g breadcrumbs
- 4 tsp vegetable oil
- 1 egg
- 2 garlic cloves, crushed
- 5cm piece ginger, peeled and finely grated
- 320g pack pepper stir-fry mix
- 2 tsp soy sauce
- 10g fresh coriander leaves, roughly chopped (optional)
- chilli sauce, to serve
- 1 lime, cut into wedges to serve
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Shop ingredientsEach serving contains
- Energy
- 1725kJ 409.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 65.6gProtein 15.6gFibre 3.9g
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Method
- Drain the tofu and pat with kitchen paper to remove excess moisture. Wrap in a clean tea towel, put a heavy pan on top and leave to dry out until needed.
- Preheat the oven to gas 7, 220°C, fan 200°C. Cook the rice to pack instructions, then drain well.
- Meanwhile, mix the breadcrumbs with 2 tsp oil. Beat the egg in a separate shallow bowl. Cut the tofu into 16 even pieces and dip in the egg, then coat with the breadcrumbs. Transfer to a nonstick baking tray and bake for 20 mins.
- Heat the remaining oil in a wok over a medium heat. Add the garlic, ginger and vegetable mix and stir-fry for 2 mins. Add the rice and stir-fry for 3 mins more until piping hot. Stir in the soy sauce and half the coriander (if using), then serve topped with the tofu, a drizzle of chilli sauce, the remaining coriander and lime wedges for squeezing over.
- Tip: To make your own breadcrumbs, use a food processor or the coarse side of a grater. Stale bread is best; if fresh, toast it first.
- See more Vegetarian recipes
