Spicy Smoked Tofu with Aubergine, Squash and Green Beans
By Ocado
Published on 17 February 2026
We’ve given this Spicy Smoked Tofu traybake a Malaysian twist with Kicap manis in the marinade. A sweet, salty and aromatic sauce, it brings bags of flavour with just a drizzle, and we love it. Smoked tofu brings a delicious depth of flavour with just one simple ingredient, once you’ve tried it you’ll add it to your weekly staples.Time and servings
45 minsTotal time
2Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 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
Step 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.