Tofu omelettes with soy dressing
- Preparation and cooking time
- Prep:
- Cook:
- plus 20 mins marinating
- Easy
- Serves 4
Ingredients
- 100ml low-salt soy sauce
- 1 lime, juiced
- 4 garlic cloves
- 280g extra-firm tofu, drained
- 300g frozen broccoli
- 5g piece of ginger, peeled
- ½ red chilli, deseeded and finely chopped
- 1 tbsp honey
- 3 eggs
- 2 tsp vegetable oil
- 2 x 250g pouches brown basmati rice
Method
- STEP 1
Put 50ml of the soy sauce and half the lime juice in a shallow dish. Crush in 2 garlic cloves. Slice the tofu into four equal squares and add to the marinade. Cover and leave to marinate in the fridge for at least 20 mins, turning halfway through.
- STEP 2
Meanwhile, fill a medium saucepan a quarter full with water, then put on a medium heat until it starts to simmer. Sit a colander over the pan, add the broccoli, cover and steam for 10 mins, or until tender. Meanwhile, grate the remaining garlic and the ginger into a small bowl. Stir in the remaining soy sauce and lime juice, the red chilli and honey. Set aside.
- STEP 3
Drain the tofu and thoroughly pat dry. Whisk the eggs in a bowl with a pinch of salt.
- STEP 4
Heat ½ tsp oil in a frying pan over a medium-high heat. Once hot, add a piece of the tofu to the pan and pour a quarter of the egg over it. Use a fish slice to push the egg towards the tofu – you should end up with a little eggy tofu square. Cook for 2-3 mins on each side until golden, carefully turning. Set aside, cover to keep warm and repeat with the remaining oil, tofu and egg.
- STEP 5
Cook the rice following pack instructions. Serve the tofu omelettes with the rice, broccoli and a drizzle of the
chilli dressing.
