Crispy Maple-Soy Tofu with Broccoli
55 min588 kcal each
Pressed tofu roasted until crisp, glazed in maple-soy and ginger, with broccoli, edamame and brown rice. Vegan, and packed with protein.
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Plan this recipeIngredients
for 4 servings- Firm tofu, pressed1000 g
- Broccoli florets500 g
- Brown rice, uncooked200 g
- Edamame, shelled200 g
- Low-sodium soy sauce3 tbsp
- Maple syrup1 tbsp
- Garlic3 clove
- Fresh ginger10 g
- Sesame oil2 tsp
- Olive oil1½ tbsp
- Sesame seeds1 tbsp
- Spring onions3 piece
Method
Prep 20 min · cook 35 min- Cook the rice in 500 ml of water, covered, for 30 minutes.
- Press the tofu under something heavy for 15 minutes, then cut it into cubes. The drier it is, the crisper it gets.
- Toss the tofu with the olive oil and roast at 220 °C for 25 minutes, turning once, until golden. Add the broccoli to the tray for the last 12.
- Warm the soy sauce, maple syrup, grated garlic and ginger, and sesame oil in a large pan for a minute.
- Toss the tofu, broccoli and edamame through the glaze.
- Serve over the rice, scattered with sesame and spring onions.
Nutrition
per servingCal
588
Protein
38g
Carbs
64g
Fat
24g
Of 8.4g of sugar per serving, 3g is added sugar.
Of 24g of fat per serving, 3.9g is saturated.
