When tofu is marinated and baked in a miso-sweet chilli sauce, it creates a deliciously sticky, sweet and savoury protein source – served with roasted broccoli, rice and a creamy sesame sauce that we can’t get enough of!
This Week
2 Dec - 8 Dec
Marinated Tofu with Roasted Broccoli and a Creamy Sesame Sauce
- Under 1 hour
- 4
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Meal Prep Guide
Prepare the creamy sesame sauce (store in an airtight jar in the fridge).
Ingredients:
- 3 Tbsp tahini
- 3 Tbsp rice wine vinegar
- 2 Tbsp mayonnaise
- 2 Tbsp tamari
- 1 Tbsp water (if needed)
- 1 garlic clove (crushed)
- 1 tsp ginger (grated)
- 1 tsp honey or maple syrup
- 2 tsp sesame oil
Method:
- Add all ingredients to a medium bowl and mix until smooth and creamy.
Prepare the marinade. (Store in an airtight jar in the fridge)
Ingredients:
- 2 tsp miso
- 1 Tbsp sweet chilli
- 2 Tbsp tamari
- 2 Tbsp olive oil
- 1 Tbsp ginger (grated)
- 1 garlic clove (crushed)
Method:
- Add everything to a glass jar and mix well.
Cut 2 heads of broccoli into bite-size pieces. (Store in an airtight container in the fridge)
Toast 1 Tbsp sesame seeds (store in an airtight jar in the pantry).
Tips
Tips
- If your household are big tofu lovers than you can double the amount of tofu and marinade.
- Be sure to use firm tofu, as it will hold up better than other types of tofu when baked.
- If you’ve got time, we like to press the tofu before marinating. Once the liquid has been pressed out, it has the ability to absorb all the flavours it is marinated or cooked in.
How to press tofu:
- Wrap the block of tofu in a clean tea towel.
- Pop something heavy on top, we like to use a frying pan then add additional heavy items to weigh it down.
- Leave for 15-30 minutes. You can also do this the day before (store it in an airtight container in the fridge).
Shortcuts
Vegetables
- Swap broccoli for roasted or sautéed cabbage.
Protein
- Swap tofu for 600g of chicken thighs, cut into bite sizes pieces and double the marinade.
- Swap out the tofu for 600g salmon, cut into bite sized pieces and use the same recipe for the marinade.
- Add edamame beans.
Other
- For a lighter option omit the rice and serve on a bed of mixed lettuce.
Ingredients
Marinated tofu
- 2 tsp miso paste
- 1 Tbsp sweet chilli sauce
- 2 Tbsp tamari
- 1 Tbsp ginger (grated)
- 1 garlic clove (crushed)
- 300g firm tofu
- 2 heads of broccoli (cut into bite-size pieces)
- Olive oil
- Salt and pepper
- 1 ½ cups jasmine rice
- 5g nori sheets (finely sliced)
- 1 Tbsp sesame seeds (toasted)
Creamy sesame sauce
- 3 Tbsp tahini
- 3 Tbsp rice wine vinegar
- 2 Tbsp mayonnaise
- 2 Tbsp tamari
- 1 Tbsp water (if needed)
- 1 garlic clove (crushed)
- 1 tsp ginger (grated)
- 1 tsp honey or maple syrup
- 2 tsp sesame oil
Method
- Preheat the oven to 200 degrees fan bake.
- In a small bowl, add the miso paste, sweet chilli, tamari, ginger, garlic and 2 Tbsp of olive oil and mix until well combined. Add the tofu and toss to coat in the marinade. Set aside to marinade for 15-30 minutes if you’ve got time.
- While the tofu is marinating you can prepare the creamy sesame sauce. Simply add all of the ingredients to a small bowl and mix well to combine.
- Place tofu onto a lined baking tray and pour over the excess marinade. On a separate baking tray, add the broccoli florets, drizzle with olive oil and season with salt and pepper. Pop both trays into the oven and cook for 25-30 minutes until golden brown and starting to char in places.
- Cook rice as per packet instructions.
- In each bowl, serve a portion of rice, topped with crispy roasted broccoli and tofu. Drizzle over the sesame sauce and top with the nori and sesame seeds.
Variations
Vegetables
- Swap broccoli for roasted or sautéed cabbage.
Protein
- Swap tofu for 600g of chicken thighs, cut into bite sizes pieces and double the marinade.
- Swap out the tofu for 600g salmon, cut into bite sized pieces and use the same recipe for the marinade.
- Add edamame beans.
Other
- For a lighter option omit the rice and serve on a bed of mixed lettuce.
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