BAKED TOFU WITH SPICY TAHINI SAUCE
SERVES 4 PORTIONS
1 1⁄2 cups jasmine rice
397g (14oz) extra-firm tofu, drained, pressed, and cut into 1⁄2- inch cubes
1 1⁄4 cups tahini
1⁄4 cup tamari
1⁄4 cup rice vinegar
1⁄4 cup maple syrup
1⁄2 tsp ground ginger
1 clove garlic, minced
1⁄2 tsp sriracha
Fresh thyme, for garnish (optional)
NUTRITIONAL VALUES
Calories: 2027kcal
Fat: 96.6g (13g S.Fat)
Carbs: 249.9g
Protein: 56.4g
Sugar: 13.4g
Sodium: 1210mg
METHOD
Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper.
Cover the rice in a saucepan with 3 cups of water. Bring to a boil, then reduce to a low heat. Cook for about 15 minutes, or until the water is absorbed.
Bake the tofu cubes for 15 minutes on the prepared baking sheet. Cook for 10 minutes more after flipping with a spatula. Place aside.
Make the sauce while the tofu is baking: In a saucepan, combine tahini, tamari, 12 cup water, rice vinegar, maple syrup, ginger, garlic, and sriracha. Stir well and heat until hot and creamy.
Toss in the prepared tofu and serve immediately over rice. If desired, garnish with thyme.
Cover the rice in a saucepan with 3 cups of water. Bring to a boil, then reduce to a low heat. Cook for about 15 minutes, or until the water is absorbed.
Bake the tofu cubes for 15 minutes on the prepared baking sheet. Cook for 10 minutes more after flipping with a spatula. Place aside.
Make the sauce while the tofu is baking: In a saucepan, combine tahini, tamari, 12 cup water, rice vinegar, maple syrup, ginger, garlic, and sriracha. Stir well and heat until hot and creamy.
Toss in the prepared tofu and serve immediately over rice. If desired, garnish with thyme.
