Baked Tofu with Broccoli and Spinach

This is a nice easy recipe.  It is oil free but is tastiest enough and feels naughty enough to be your Friday night treat.  Family approved!

523 calories per serving.  This is loaded with vitamins and minerals and never mind where do you get your protein - tofu take a bow!

Ingredients

1 block of tofu (I used Cauldron tofu tonight but any firm block tofu will be fine)

2 tablespoons of cornflour

1 cup of rice

salt

1 onion

2 cloves garlic

1 inch ginger

1 chili

2 plump vine tomatoes

1 tablespoon soya sauce

1 head of broccoli

60g or so of fresh spinach

Method

Turn your oven on high.

Squeeze the excess liquid from the tofu and cut it into chunks.

I use a Ziploc plastic bag for this next bit - put the tofu chunks into the bag with the cornflour. Zip the bag and toss them together until the tofu is completely covered.

Put the tofu onto a baking tray and bake in the hot oven until it's crispy.  Check after 20 minutes and turn it.

While this is in the oven, make your rice.  White Jasmine rice takes eight minutes in the IP at High Pressure.  Use 1:1 with water and add a little salt.  Leave to SPR until you are ready for it.

When your tofu is nearly done, make your sauce;  blitz the onion, garlic, ginger, chili and tomatoes in a mini-processor and add to a large frying pan on a medium heat.  Stir and add the chopped broccoli, add the soya sauce, stir and cover.  Leave it to cook for a minute.  Add the tofu - the cornflour on the tofu will thicken your sauce.  When you the broccoli is cooked and the sauce is thickened, add the spinach and let it wilt. 

Stir through.

Plate the rice and add your tofu dish :)