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Sticky Tofu on Rice with Crispy Kale

4
£1.07 Per Portion
20M

Ingredients

  • 396g Cauldron organic tofu (£2.00)
  • Bag of kale (£0.50) (£0.50)
  • 50g spring onions (sliced diagonally) (£0.70)
  • 200g jasmine rice (£2.19/2)=(£1.09)

Cupboard Essentials

  • 2 tbsp cornstarch
  • 1 tbsp hot sauce of choice
  • 4 tbsp soy sauce
  • 200ml water
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Red pepper flakes (for garnish)

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Sorry you have to be a member to view this

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Sorry you have to be a member to view this

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  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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Method

Preheat the oven to 180°C

1. Start by adding the rice to a medium sized saucepan with boiling water with a ratio of 1:2, rice to water. Set your timer according to the packet time, mine was 10 – 12 minutes.

2. Slice the tofu into small cubes and use some kitchen towel to pat it dry. Add the tofu to a non-stick frying pan with a tbsp of olive oil on a high heat with a tbsp of soy sauce. Leave for 2 minutes before stirring to allow to get brown and crispy.

3. Whilst the tofu is frying, assemble the sticky sauce by whisking the soy sauce, hot sauce, cornstarch and 3 tbsp of water in a mixing bowl. After the tofu has fried for around 5 minutes, pour the sauce into the pan and reduce the heat. The sauce will thicken within 2 minutes, so stir continuously.

4. Next, wash the kale and add to a large baking tray. Pat dry with a tea-towel & drizzle 1 tbsp of olive oil on top. Massage with your hands to ensure every piece is coated in oil and then season with salt and pepper. Pop in the oven to roast for 8-10 minutes until crispy.

5. Once the kale is crispy and ready to go, your jasmine rice should be cooked & the sticky tofu sauce will have thickened. Serve each portion of sticky tofu with a helping of jasmine rice and some crispy baked kale. Garnish with the sliced spring onion & some red pepper flakes. Soo tasty!

Step By Step

1

Preheat the oven to 180°C

Start by adding the rice to a medium sized saucepan with boiling water with a ratio of 1:2, rice to water. Set your timer according to the packet time, mine was 10 – 12 minutes.

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