Jamie's £1 Wonders & Money-Saving Meals
20 mins
Not Too Tricky
serves 4
About the recipe
Jeffrey Boadi, a wellness advocate who is passionate about whole plant-based foods and healthy, mindful living, cooks up his sweet chilli tofu dish on Jamie's £1 Wonders & Money-Saving Meals. Delicious, and budget-friendly too!
Recipe From
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Ingredients
2 cups basmati rice (about 390g)
1 teaspoon veg stock powder or bouillon
560g firm tofu
1 tablespoon cornflour
olive oil
1 head of broccoli
2 spring onions, sliced
1 teaspoon sesame seeds
FOR THE SWEET CHILLI SAUCE
1½ cups water (about 350ml), plus 3 tablespoons
⅓ of a cup rice vinegar (about 70ml)
1½ teaspoons dried chilli flakes
1½ tablespoons sugar
4 cloves of garlic
5 teaspoons cornflour
Method
- Cook your rice according to packet instructions on a medium-high heat, adding the veg stock powder to the water. Once cooked, fluff with a fork.
- Chop your tofu into cubes, place in a container with a lid and season with the cornflour, 1 teaspoon of olive oil, black pepper and sea salt. Close the container and shake.
- For the sweet chilli sauce, tip the water, rice vinegar, chilli flakes and sugar into a saucepan, peel and grate in the garlic and cook on a medium-high heat, stirring until it thickens slightly.
- In a small bowl, mix 5 teaspoons of cornflour with the remaining water and stir until the cornflour has fully dissolved.
- Pour this mixture into the sweet chilli sauce and stir – it will further thicken the sauce. Remove from the heat.
- Chop your broccoli into florets and steam for 8 to 10 minutes.
- Pan-fry your tofu on a high heat with a little olive oil until browned on all sides, then add in your sweet chilli sauce and stir to coat completely.
- Serve it up with the rice and broccoli, and garnish with the spring onions and sesame seeds.
Recipe © Jeffrey Boadi
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