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Baked Sesame Tofu, Peanut Sauce & Crispy Kale

Baked Sesame Tofu, Peanut Sauce & Crispy Kale

Rating
4rating out of 5

(2895 reviews from our customers)

Prep Time

35 min

Cuisine

Asian

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!

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!

Ingredients
For 2 people (double for 4)
Lime
1 lime
fresh-ginger
15g fresh root ginger
cucumber
1/2 cucumber
chilli flakes 3.18
1/2 tsp dried chilli flakes
brown-rice
100g brown rice
Kale
80g shredded kale
Tofu
280g plain tofu †
honey-pot
1 agave nectar pot (25g)
Soy-sauce-sachet
1 soy sauce sachet (15ml) †
rice-vinegar
1 rice vinegar sachet (15ml)
26g creamy peanut butter
1 smooth peanut butter pot (26g) †
Sesame-seeds
1 toasted sesame seed sachet (5g) †
80g edamame beans
80g blanched edamame beans †
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lime
  • 15g fresh root ginger
  • 1/2 cucumber
  • 1/2 tsp dried chilli flakes
  • 100g brown rice
  • 80g shredded kale
  • 280g plain tofu<span class="strong">†</span>
  • 1 agave nectar pot (25g)
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (15ml)
  • 1 smooth peanut butter pot (26g)<span class="strong">†</span>
  • 1 toasted sesame seed sachet (5g)<span class="strong">†</span>
  • 80g blanched edamame beans<span class="strong">†</span>
Typical Values per 100g per serving
Energy 529 kJ
126 kcal
2412 kJ
575 kcal
Fat
of which saturates
5 g
0.7 g
22.7 g
3.1 g
Carbohydrate
of which sugars
13.7 g
3.3 g
62.5 g
15.2 g
Fibre 1.8 g 8.4 g
Protein 7.3 g 33.2 g
Salt 0.3 g 1.37 g
*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.
Ingredients contain
1 lime
lime
15g fresh root ginger
ginger
1/2 cucumber
cucumber
1/2 tsp dried chilli flakes
dried chilli flakes
100g brown rice
brown basmati rice (100%)
80g shredded kale
kale(100%)
280g plain tofu
water, soy beans (31%), nigari
1 agave nectar pot (25g)
agave nectar
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 rice vinegar sachet (15ml)
rice vinegar, salt
1 smooth peanut butter pot (26g)
peanut, sea salt
1 toasted sesame seed sachet (5g)
whole hulled sesame seeds (100%), . Produced in a factory that handles nuts, soya, mustard, celery and fish.
80g blanched edamame beans
Soya beans
Allergens
  • Allergens highlighted by † (soya, gluten, 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 190°C/ 170°C (fan)/ 375°F/ Gas 5

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 done, add the edamame and cook for 1 min further, then drain and return to the pot

2

Whilst the rice is cooking, drain the plain tofu and pat it dry with kitchen paper

Chop the tofu into 8 [16] slices

Add the tofu slices to a large bowl with 1/2 tbsp [1 tbsp] vegetable oil and a pinch of salt and toss gently until coated

Add the coated tofu to a lightly oiled tray and sprinkle with the sesame seeds

3

Put the tray in the oven for 15-20 min or until the tofu is starting to crisp – this is your sesame tofu

4

Meanwhile, finely slice the cucumber

Add the cucumber to a bowl with the rice vinegar and a pinch of salt

Give everything a good mix up and set aside for later – this is your pickled cucumber

5

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

6

Chop the lime[s] in half

Peel (scrape the skin off with a teaspoon) and grate the ginger

Add the peanut butter, grated ginger, soy sauce, chilli flakes (can't handle the heat? Go easy!), agave and juice of 1/2 [1] lime to a small bowl

Give it a good whisk up – this is your spicy peanut sauce

Tip: If it looks like its split, keep whisking and it will come together!

7

Cut the remaining lime into wedges

8

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Serve the sesame tofu with the edamame brown rice, pickled cucumber, crispy kale and lime wedge to the side

Drizzle the spicy peanut sauce over the rice and sesame tofu

Enjoy!

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