Baked Crispy Tofu with Roasted Vegetables and Tamarind-Lime Dressing
Baked cornflour-coated tofu and roasted broccoli, red pepper, and baby corn, served with tamarind-lime dressing.
- 280 g firm tofu
- 200 g broccoli florets
- 1 whole red pepper
- 120 g baby corn
- 30 g tamarind paste
- 1 whole lime
- 1 tbsp fish sauce
- 10 g palm sugar
- 40 ml vegetable oil
- 30 g cornflour
- 10 g fresh coriander
- 25 g roasted peanuts
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between kitchen paper for 10 minutes to remove excess moisture. Cut into 2 cm cubes.
- Step 2
Toss tofu cubes in cornflour, salt, and pepper until evenly coated. Spread on a baking tray and drizzle with 15 ml oil.
- Step 3
Preheat oven to 200°C. Bake tofu for 25-30 minutes, shaking the tray halfway through, until golden and crispy.
- Step 4
Cut red pepper into chunks. Toss broccoli, red pepper, and baby corn with 15 ml oil, salt, and pepper on a separate baking tray.
- Step 5
Roast vegetables alongside tofu for the final 20 minutes until tender and lightly charred.
- Step 6
Make dressing: whisk tamarind paste, lime juice, fish sauce, and palm sugar together in a small bowl until sugar dissolves.
- Step 7
Roughly chop peanuts and fresh coriander. Arrange roasted vegetables and crispy tofu in bowls.
- Step 8
Drizzle tamarind-lime dressing over the bowl, top with peanuts and coriander, and serve warm.
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