Serves 4
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To serve

  1. 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.
  2. Preheat the oven to 220°C/200°C fan/gas mark 7. Line a baking tray with non-stick parchment paper.
  3. Cut the tofu into 16 even pieces.
  4. In three separate bowls, add the breadcrumbs to one, flour to another and the egg in the other.
  5. Season the flour. Dip the tofu in the flour and shake off any excess.
  6. Dip in the egg and then coat in the breadcrumb.
  7. Transfer to the lined tray, spray with oil and bake for 20 minutes.
  8. Heat the sesame oil in a wok over a medium heat. Add the garlic, ginger and stir fry vegetables and fry for two minutes. 
  9. Stir in the soy sauce and half the coriander.
  10. Spoon into bowls, topped with the tofu, and drizzle with sriracha and lime wedge on the side. 

Nutrition Facts

Per serving: 241kcals, 9.4g fat (1.7g saturated), 25.6g carbs, 2.8g sugars, 14.5g protein, 3.3g fibre, 0.219g sodium

Dairy-freeDinnerDiabetic-friendlyMeat-freeLow-fatQuick and easyBudget mealsMake it HealthyVegetarian

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