Baking tofu gets it nice and crispy without nearly as much oil as frying. Coupled with this heart-healthy, punchy peanut sauce and roasted kale, you'll be on to a winning weeknight dinner!
Prep Time
35 min
Cuisine
Asian
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, soya, peanut, sesame)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Drain the plaintofu and pat it dry with kitchen paper
Chop the tofu into 8 [16] slices
Add the tofu slices to a large bowl with the soy sauce and toss gently until coated
Chop the sweet potato[es] into small bite-sized pieces
2
Add the coated tofu to a lightly oiled tray and sprinkle with the sesame seeds – this is your sesame tofu
Add the chopped sweet potato to the other side of the tray
Drizzle everything with 1/2 tbsp [1 tbsp]vegetable oil and a pinch of salt and give it a good mix up
3
Put the tray in the oven and cook for 15-20 min or until everything is cooked through and the tofu is starting to crisp
4
Meanwhile, rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite
Once cooked, drain, return it to the pot and keep covered until serving
5
Whilst the rice is cooking, finely slice the cucumber
Add the cucumber to a bowl with the rice vinegar, chilli flakes (can't handle the heat? Go easy!) and a pinch of salt
Give everything a good mix up and set aside for later – this is your pickled cucumber
6
Add the shredded kale to a large baking tray with a pinch of salt and 1/2 tbsp [1 tbsp]vegetable oil
Massage the kale with clean hands so that the kale is evenly covered in oil
Put the tray in the oven for 5-10 min, giving it a good mix up half way through, or until it's crispy – this is your crispy kale
7
Chop the lime[s] in half
Combine the peanut butter and juiceof1/2 [1] lime with1/2 tsp [1 tsp]sugar and a pinch of salt in a small bowl
Add 50ml [80ml] cold water and stir it all together – this is your peanut sauce
Cut the remaining lime into wedges
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
