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Smoked tofu with ginger greens
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135g pack baby leeks or 1 trimmed leek, sliced
200g pack Tenderstem broccoli, halved
200g smoked tofu, cubed
6cm piece root ginger, peeled and shredded
1 red chilli, thinly sliced
1 tsp toasted sesame oil
1 salad onion, thinly sliced
1 tsp sesame seeds
1 tbsp reduced salt soy sauce
1 tsp rice or wine vinegar
1. Preheat the oven to 200˚C, gas mark 6. Put the leeks, broccoli, tofu, ginger and chilli in a shallow baking tray. Drizzle with sesame oil, then cover tightly with foil and roast for 15 minutes.
2. Scatter over the salad onion and sesame seeds. Roast, uncovered, for a further 10-15 minutes until the vegetables are tender.
3. Meanwhile, mix together the soy sauce, vinegar and 2-3 tbsp water. Pour the sauce over the tofu and vegetables, and serve with plain rice or noodles, if liked.
This recipe appeared in Waitrose & Partners Health, Autumn 2019 issue
Typical values per serving:
This recipe was first published in Thu Aug 29 16:51:52 BST 2019.