Directions
- 1Preheat oven to 200°C fan.
- 2Press tofu between tea towels for 10 minutes.
- 3Cut tofu into 2cm cubes.
- 4Spread tofu on a large tray with chickpeas, purple cabbage, peppers, and baby corn.
- 5Drizzle with sesame oil, scatter spices, and toss to coat.
- 6Roast for 20 minutes.
- 7Add tenderstem broccoli to the tray.
- 8Toss through.
- 9Return to the oven for 12 to 15 minutes until tofu is golden and cabbage is caramelised.
- 10Whisk peanut butter, soy sauce, maple syrup, and ginger.
- 11Add water a tablespoon at a time until pourable.
- 12In the final 10 minutes scatter edamame across the tray and return to the oven.
- 13Remove from the oven.
- 14Pour peanut sauce over everything while still hot.
- 15Scatter spring onions, sesame seeds, and fresh coriander.
- 16Serve straight from the tray.
Ingredients
- 600 g extra firm tofu, pressed and cut into 2cm cubes
- 1 tin chickpeas, drained and rinsed
- 150 g purple cabbage, sliced into thin wedges
- 150 g baby corn, halved lengthways
- 2 mixed peppers, sliced (one red, one yellow)
- 200 g tenderstem broccoli
- 1 tbsp sesame oil
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 1 pinch chilli flakes
- 80 g edamame beans, defrosted from frozen
- 4 tbsp smooth peanut butter
- 2 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1 tsp freshly grated ginger
- 3 to 4 tbsp water to loosen
- 4 spring onions, finely sliced
- 1 tbsp sesame seeds
- Fresh coriander
Equipment
ovenlarge traytea towelswhisk
Tips
- Press tofu between tea towels for 10 minutes to remove excess water.
- Pour peanut sauce over everything while still hot.
- Serve straight from the tray.
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