Greens & caramelised tofu with XO sauce

 

SERVES 2

200g tofu, chopped into 3cm cubes
200g aubergine, chopped into chunks
2 spring onions, sliced at an angle
100g corn
100g edamame
Fresh coriander
10g sesame seeds
200g short grain brown rice, cooked
50g spinach, folded and chopped

For the XO sauce:
1 tbsp oil
1 red onion
1 red chili
4 cloves garlic
1/2 tsp  salt
1 tsp smoked paprika
3 tbsp maple syrup
1 tbsp sesame oil
2 tbsp soya sauce
1 tbsp rice wine vinegar
2 tbsp sesame seeds

 

Preheat the oven to 200 degrees celsius.

To make the XO sauce, fry the onion, chili and garlic until soft. Remove from heat and add in the rest of the ingredients, stirring until completely combined.

Cook the aubergine and tofu in the oven for 15 minutes, or until the tofu is golden. Take out the tofu and leave the aubergine for another 5-10 minutes.

Char the corn ever so slightly by frying in a pan on high heat for 2-3 minutes, until it starts to stick.

Toss the tofu and aubergine in the XO sauce.

Mix the spinach in with the rice. Spoon onto the dish first, before topping with the tofu and the aubergine. Garnish with spring onions, charred corn, edamame, fresh coriander and sesame seeds.

 

 

Posted: 05.01.22 2 Comments

Comments

Posted by Dicky de Jong at 6:04 on the 08.01.22

This is a very delicious recipe. Because I don’t like coriander, I used parsley instead. The XO sauce is so delicious, I made more to save in the fridge for the coming week.

Posted by Diane Moreton at 11:06 on the 10.01.22

I made this on Saturday, the sauce is very tasty and the recipe easy to make. There is another version in the cook book but this one, with the tofu and aubergine being baked gave very good results.

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