Sticky tofu and candy potato on greens
Table of Contents
This delectable vegetarian-friendly recipe ticks all of the bins if you happen to’re on the lookout for a satiating but low carb meal, full of protecting antioxidants.
1 block (500g) agency tofu
2 tsp sesame oil
1 tbsp kecap manis (candy soy)
1 giant candy potato
2 bunches broccolini, halved and minimize by way of the center
2 tbsp kecap manis
2 tbsp candy chilli sauce
2 tsp grated ginger
salt to style
½ cup chopped coriander
toasted sesame seeds
contemporary chilli, spring onions
1 cup roasted cashews
Preheat oven to 180C.
Drain and pat dry tofu with paper towel. Minimize into chunk sized items. Add sesame oil and 1 tablespoon kecap manis. Toss gently. Line an oven tray with baking paper and place tofu in a single layer. Bake for 20-Half-hour till tofu begins to brown and change into crispy.
Peel and minimize candy potato into chunk sized items. Toss in a bit olive oil and salt. Line an oven tray with baking paper and place candy potato in a single layer. Prepare dinner for 20-Half-hour till tender.
Place broccolini on oven tray. Drizzle with a bit olive oil and sprinkle with salt. Roast for five minutes till simply tender however nonetheless crunchy. Put aside.
Combine sauce elements collectively and pour over tofu and candy potato while nonetheless scorching. Place broccolini on a big platter, prime with sticky tofu and candy potato.
Garnish with chilli, spring onion, coriander, sesame seeds and roasted cashews.
Extract from Higher Collectively Kitchen by Ronnit Hoppe and Delia Baron. Out there now. Go to Higher Collectively Kitchen to buy.