Sweet & Sticky Tofu

You might’ve stumbled on this recipe and wondered, ‘why tofu – it’s bloody boring, sorry’. Well, for those who have this mindset, this recipe will change that and I can say that confidently. Surely because thousands of others have tried my tofu and agree. Not to flex, but I’m flexing. (Calum Harris)

Gluten free
Wheat free
Quick meal
Cheap
Kids recipe

Click on a star to rate this recipe! You must log in first.

Average rating 4.3 / 5. Vote count: 3

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

8 min

Cook time

12 min

Total time

20

Meal

  • mains
  • lunches
  • sides-light-meals-and-salads

Servings

2

Ingredients

  • 200g/7 oz tenderstem broccoli
  • 1 garlic clove
  • 3 tbsp extra virgin olive oil
  • 1 lemon
  • 280g/10 oz (1 block) extra-firm tofu
  • 40g/4 tbsp cornflour (use gluten-free if needed)
  • Light olive oil, for frying
  • 3 tbsp light soy sauce (use tamari if gluten-free)
  • 2 tbsp agave syrup
  • 2 tbsp apple cider vinegar
  • 1 tsp red miso paste
  • 1 tsp tomato paste
  • 20ml/1 tbsp water
  • 1 x 250g/9 oz pouch cooked wholegrain rice
  • Salt and pepper

To serve

  • 1 spring onion
  • 1 lime, cut into quarters
  • A pinch of sesame seeds

Instructions

  1. Whack your oven on to 180°C/350°F/Gas Mark 6.
  2. Grab a baking tray, line it with baking paper and, on that, pop the tenderstem broccoli. Grate the garlic and mix it with the extra virgin olive oil in a small jug, then drizzle it over the broccoli. Cut the lemon in half and squeeze some juice over the broccoli. Season and whack in the oven for about 12 minutes.
  3. Give the tofu a quick squeeze before chopping it into little cubes. Grab a bowl with a lid if you’ve got one (if not, any container with a lid works). Pop the cornflour in. Add a pinch each of salt and pepper before chucking in the tofu cubes. Close the bowl (or container) with the lid and shake to coat all of the pieces.
  4. Heat a little bit of oil in a large frying pan on a medium heat, add the tofu and fry, making sure they all stay in one layer and don’t stack on top of each other. Keep going for 6–8 minutes until all the sides are crisped up and golden.
  5. Remember that small jug? Go rinse it and dry it out. Then add the soy sauce, agave syrup, vinegar, miso paste and tomato paste. Mix well, adding the water to help it go saucy.
  6. Now, cut the green parts of the spring onion into thin slices and chop the lime into quarters ready for the end. Once the tofu’s ready, reduce the heat to low, chuck the sauce into the pan and coat all the tofu so it’s nice and sticky. At this point, your broccoli is ready. Turn off the oven and take it out. Not for a date.
  7. Pop the rice into the microwave for 90 seconds at 900W or whatever your packet and machine says to do. Plate up. Rice first, then tofu on top or to the side, and broccoli definitely to the side. Sprinkle on the spring onion and serve with lime quarters for squeezing. Finish with some sesame seeds.
  8. Eat it mate. That’s it.
1669216692

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Hearty ‘Halloumi’ Salad

If you ask us, salads should have big, punchy flavours and a robust, satisfying bite; they should please your palate and your stomach in equal measure. This salad does both…

Scottish Shortbread

My grandparents were from Scotland where shortbread is traditionally given at weddings and to the “first footers” of New Year. My grandfather passed on while I was writing this book…

Macadamia ‘Feta’

I developed this vegan feta to recreate the crumbly, rich, and creamy textures and flavours of sheep and goat feta cheese using macadamia nuts. Macadamia feta can be used in…

Macadamia Feta and Herb Scones

You have got to love the English language for its various dialects and cultural differences! Here is a case in point: a British biscuit is what North Americans call a…