Crispy tofu with honey-roasted broccoli
Get everything ready beforehand and be prepared to multi-task! The result is a fabulous combination of colour and flavour.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- 400 g quinoa
for the tofu:
- 400 g extra-firm tofu
- 3 tablespoons cornflour
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- 2 tablespoons oil
for the broccoli:
- 2 heads broccoli, cut into florets
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 clove garlic, crushed
- 4 tablespoons olive oil
- ½ teaspoon salt
for the pickles:
- 1 red onion, thinly sliced into half-rings
- 2 tablespoons red wine vinegar
- handful of chopped almonds or pistachios
- Everything happens concurrently in this dish. You have four tasks:
- A) Pickle the red onion in the red wine vinegar with a pinch of sugar and salt and leave to stand.
- B) Preheat the oven to 200ºC. Combine the 4tbsp oil with the honey, soy sauce, garlic and salt, add a grinding of pepper and toss the broccoli in it, ensuring it’s thoroughly coated. Place on a lined baking sheet and bake for 18-20 minutes.
- C) Meanwhile, press the tofu. You’re looking for quite a firm press, for about 15 minutes or so. When it's finished, cut into 1/4" slices
- Mix the cornflour, paprika and cayenne together and toss the tofu in it. Shallow-fry on a medium-high heat for 2-3 minutes each side and set aside.
- D) Simmer the quinoa in twice its volume of salted water until tender and all liquid is absorbed. This should be 12-15 minutes.
- Get the timing right and it should be about 30 minutes all in. Once all is done, arrange in bowls and top with chopped almonds or pistachios.