Black bean tofu cups recipe
These cute little black bean tofu cups pack some serious Asian flavours. They are delicious as part of an oriental meal or served on their own as a light lunch.
See method- Serves 4
- 15mins to prepare, 1hr marinating time and 25mins cooking time
- 191 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 6 tbsp black bean stir-fry sauce
- 2 tbsp sweet chilli sauce
- 2 tsp sesame oil
- 1.5cm (¾ inch) piece ginger, peeled and finely chopped
- 2 tbsp sesame seeds
- 1x 396g pack tofu, drained well and patted dry, cut into 1cm (1/2 inch) cubes
- 1 tbsp sunflower oil
- 1 x little gem lettuce twin pack, separated into about 20 leaves
- 2 spring onions, finely chopped diagonally
- 1 medium-sized chilli, seeded and diced
Each serving contains
- Energy
- 795kJ 191.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 6g
of the Reference intake
Carbohydrate 8.8gProtein 2.8gFibre 2.0g
Method
- Mix together the black bean sauce, sweet chilli sauce, sesame oil and ginger in a large, shallow dish. Add the tofu and gently turn it until coated in the marinade. Leave to marinate for 1 hour.
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large roasting tray, then carefully arrange the tofu in the tray and roast for 25 mins, turning once, until golden and slightly crisp.
- Meanwhile, toast the sesame seeds in a pan for a few minutes, shaking frequently until golden brown.
- Arrange the separated lettuce leaves on a large serving platter and divide the tofu between them, placing them inside the ‘cups’. Scatter the spring onions, sesame seeds and chilli over the tofu before serving.
- See more Vegan recipes
