Ingredients
16 total- 280g firm smoked tofu, cut into cubes
- 2 tbsp less salt soy
- 3 tsp kicap manis
- 2 tbsp crispy chilli oil
- 75g butternut squash, peeled, deseeded and cut into 2cm chunks
- 1 tbsp cooking oil spray
- 150g green beans, roughly chopped
- 100g cavolo nero, shredded
- 100g edamame beans
- 2 shallots, finely chopped
- 3 garlic cloves, sliced
- 2cm fresh ginger, grated
- 1 tsp lemongrass paste
- 1 tbsp toasted sesame oil
- 250g wholegrain basmati microwave rice
- 2 Thai basil sprigs
Method
7 stepsStep 1
Heat the oven to 190°C/ 170°C fan/ gas 4 ½. Cover a plate in kitchen paper, top with tofu cubes then set another piece on top and press down to dry as much as possible.
Step 2
Mix the soy, kicap manis and half the chilli oil in a bowl then remove half and set aside. Add the tofu to the remaining sauce in the bowl and toss to coat. Set aside.
Step 3
Spread the squash over a roasting tray and spray with most of the cooking spray, season then roast for 10 mins. Add the tofu and sauce then cook for a further 10 mins.
Step 4
Remove from the oven, add the green beans, cavolo nero, edamame beans and reserved sauce then toss and cook for a further 5 mins.
Step 5
Meanwhile, set a large frying pan over a low-medium heat and spray with the remaining oil. Fry the shallots, garlic and ginger until golden and softened.
Step 6
Add the lemongrass paste and sesame oil and continue cooking for 2-3 mins.
Step 7
Cook the rice to packet instructions then divide between 2 plates. Top with the roasted tofu and vegetables, then spoon over the shallot sauce, remaining chilli oil and sprinkle with Thai basil to serve.