Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 450grams Macro firm tofu
- 1/2 cup hoisin sauce
- 1/4 cup brown sugar
- 2tablespoons salt-reduced soy sauce
- 2teaspoons lemongrass paste
- 1/4 bunch mint, leaves picked
- 1/4 cup unsalted roasted peanuts, roughly chopped
- 1 long red chilli, thinly sliced
- 1 spring onion, thinly sliced (to serve)
Nutrition per serving
1460kJ
Protein
21.1grams
Sugars
28.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking for a vegetarian centrepiece for Christmas lunch? This sticky glazed tofu roast not only looks the part, it tastes incredible, too.
Method
Step 1 of 7
Place tofu on a paper towel-lined plate. Top with paper towel and another plate. Place a weight (such as a can) on plate and set aside for 1 hour to remove excess liquid.
Step 2 of 7
Using a small, sharp knife, cut a diagonal crisscross pattern (see Tip) on top of tofu. Place tofu in an airtight container.
Instruction tip
Tip:Make very small v-shaped cuts when ‘scoring’ the tofu. Exaggerated scoring will ensure it looks impressive after it’s cooked. The tofu can be marinated up to a day before it’s cooked.
Step 3 of 7
Meanwhile, place hoisin, sugar, soy sauce, paste and cup water in a small saucepan and heat over medium-low heat, stirring, until sugar has dissolved. Pour mixture over tofu and turn to coat. Refrigerate for 1 hour, or overnight, if time permits.
Step 4 of 7
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
Step 5 of 7
Remove tofu from marinade and reserve marinade. Place tofu on tray and bake for 45 minutes, basting every 15 minutes with half of the reserved marinade, or until tofu is glazed and heated through.
Step 6 of 7
Meanwhile, heat remaining marinade in a small saucepan over medium-low heat for 2 minutes or until marinade is heated through.
Step 7 of 7
Transfer tofu to a platter and drizzle with half of the marinade. Scatter over mint, peanuts, chilli and onion. Serve with remaining marinade.
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