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
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*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.
whole hulled sesame seeds (100%), . Produced in a factory that handles nuts, soya, mustard, celery and fish.
100g brown rice
Basmati brown rice
0.5 tsp chilli flakes
chillies
160g 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 plaintofu 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 toastedsesame 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
Chop the lime[s] in half
6
Add the peanut butter, soy sauce, chilli flakes (can't handle the heat? Go easy!), 1 tsp [2 tsp] sugar and juice of 1/2[1] lime to a small bowl
Peel (scrape the skin off with a teaspoon) and grate the ginger, and add it to the 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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