Serves 4
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For the sauce:

To serve:

  1. Fold a length of kitchen paper into quarters, or use a clean tea towel. Place on a plate, then place the tofu on top.
  2. Place another layer of folded kitchen paper or a clean tea towel top of the block of tofu. Place a cutting board on top and add a weight on top, such as a cast iron pan or a heavy book. Let the tofu sit for at least 30 minutes.
  3. Preheat oven to 200˚C/180˚C fan/gas mark 6. Cut the tofu into cubes and place on a parchment-lined baking tray in a single layer. Bake for 25 minutes, then set aside and allow to cool.
  4. Whisk together all of the ingredients for the sauce until combined. Add the cooled tofu and stir gently to coat. Allow to marinate for 20 minutes.
  5. Cook the rice according to package instructions.
  6. Heat one tablespoon of toasted sesame oil in a large pan or wok over a medium-high heat and stir-fry the broccoli for 3-4 minutes. Add the garlic and ginger and cook for one minute. Transfer to a plate and keep warm.
  7. Turn the heat to medium, add the tofu and sauce to the pan and warm through for 2-3 minutes. Stir in the broccoli and spinach and cook just until the spinach has wilted.
  8. Serve with the brown rice and some lime wedges, chopped fresh coriander and sriracha, if desired.

Nutrition Facts

Per Serving: 543kcals, 19.9g fat (2.6g saturated), 73.4g carbs (12.2g sugars), 21.2g protein, 6.3g fibre, 09844g sodium