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Maple Soy Glazed Tofu

Maple Soy Glazed Tofu

With Ginger Fried Rice

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We love good Maple Soy Glazed Tofu and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Spicy
Allergens:SoyaGlutenSesame

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pot(s)

Star Anise

150 grams

Basmati Rice

1 block(s)

Tofu

(ContainsSoya)

8 grams

Plain Flour

(ContainsGluten)

½ pot(s)

Thai Style Spice Blend

(ContainsSesame)

1 unit(s)

Bok Choy

1 pack(s)

Tenderstem Broccoli ®

1 clove

Garlic Clove

1 unit(s)

Red Chilli

½ unit(s)

Lime

1 unit(s)

Spring Onion

1 pot(s)

Sesame Seeds

(ContainsSesame)

1 sachet

Maple Syrup

1 sachet

Soy Sauce

(ContainsSoya, Gluten)

1 sachet

Ginger Puree

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2230 kJ
Energy (kcal)533 kcal
Fat13.0 g
of which saturates2.0 g
Carbohydrate75 g
of which sugars8.0 g
Protein29 g
Salt3.56 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Bowl
Cutting board
Frying Pan
Knife
Instructionsarrow up iconarrow up icon
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1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt and the star anise. Stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Drain and pat your tofu dry with some paper towel. Cut the block in half lengthways and then cut each half into 6 cubes. In a small bowl combine the flour, a pinch of Thai spice (careful it's hot!) and season generously with salt and pepper. Toss the tofu cubes through the flour ensuring that they are evenly coated.

3

Trim the bok choy then thinly slice widthways. Cut the tenderstem in half widthways. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then slice thinly. Zest the lime and cut into wedges. Trim the spring onions then slice thinly. Heat a large frying pan or wok on a medium-high heat (no oil). When hot add the sesame seeds and cook, stirring, until golden, 1-2 mins. Transfer the sesame seeds to a small bowl.

4

Heat a glug of oil in a medium frying pan on a medium high heat. When hot, add the tofu and fry for 2 mins per side until crispy all over, 8 mins. While the tofu fries, mix the maple syrup and half the soy sauce in a small bowl. Once the tofu is crispy add the soy and maple syrup then cook, stirring frequently, until the sauce has reduced and the tofu is glazed, 2-3 mins. Once cooked, remove the tofu from the pan to a bowl, cover with foil and set aside. Wipe the pan clean.

5

Put the frying pan back on a medium high heat, drizzle with oil. When hot add the tenderstem broccoli and stir fry until starting to brown, 2-3 mins. Add a splash of water, cover with a lid and steam fry until the broccoli is tender, 2-3 more mins. Once tender add the ginger, lime zest, garlic, chilli and bok choy. Stir fry until the bok choy has wilted, 1-2 mins. Remove the star anise from the rice and add the rice and remaining soy sauce to the pan. Stir to combine. Season with a pinch of salt and squeeze of lime juice if needed.

6

Share the stir fried rice and veg between your bowls. Top with the maple soy glazed tofu. Sprinkle over the sesame seeds and spring onion and serve with a lime wedge on the side. Enjoy!