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LKK Hoisin Vegetable Tofu Cashew Tray Bake

Hoisin Vegetable Tofu and Cashew Tray Bake

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    20 mins

Gluten Free Healthy Vegetable Tofu

What You Will Need

Ingredients

  • 1½ C brown rice
  • 600 g firm tofu drained, pressed and cut into 2cm cubes
  • 1 tbsp cornflour
  • 1 tbsp vegetable oil
  • 1 red capsicum cut into chunks
  • 1 yellow capsicum cut into chunks
  • 1 broccoli cut into florets
  • 1 red onion cut into wedges
  • 2 C shelled edamame beans
  • ½ C Lee Kum Kee Asian Hoisin Stir-fry Sauce
  • 2 tbsp water
  • 1 tsp sesame oil
  • ½ C roasted unsalted cashew nuts
  • 3 spring onions thinly sliced
  • 1 tbsp sesame seeds

Made with
Lee Kum Kee products

ASIAN HOISIN 260G - FRONT

Convenience Sauce

Asian Hoisin

How to make it

  1. Rinse the rice and cook according to packet instructions
  2. Preheat the oven to 200°C bake. Line a large shallow roasting tray with baking paper.
  3. Pat the tofu dry, place in a large bowl and toss with the cornflour and vegetable oil until lightly coated. Spread over the tray and bake for 10 minutes.
  4. Add the capsicum, broccoli and red onion to the tray. Toss gently with the tofu and return to the oven for 12–15 minutes, until the vegetables are tender and the tofu is lightly golden. Add the edamame to the tray.
  5. Mix the hoisin stir-fry sauce, water and sesame oil together. Pour over the tofu and vegetables and toss gently to coat.
  6. Scatter over the cashews and return to the oven for 5 minutes, until everything is hot and the sauce is glossy and slightly sticky. Scatter with spring onions and sesame seeds before serving with rice alongside.