Orange Glazed Tofu with Sweet Potato Mash
and Broccoli
Orange and sweet potato taste sublime together!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
40 min
Orange and sweet potato taste sublime together!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate tofu
Cut tofu to 1 cm slices and pat dry with kitchen paper. Place onto a plate. In a small bowl, combine all the marinade ingredients and pour over the tofu slices. Marinate for 15 minutes.
2 Make mash
Peel sweet potatoes and cut to cubes. Transfer to a pot and cover with water. Bring to a boil and cook for about 15–20 minutes until the cubes are soft. Drain. Mash with potato masher, and season with olive oil and salt. Keep warm under lid.
3 Bake tofu
Preheat the oven to 200°C. Place the tofu slices into an oven casserole with the marinade. Bake for 15 minutes.
4 Glaze tofu
Meanwhile, carefully wash and dry orange. Grate some of the zest with a fine blade. Juice the oranges. Add 1 tsp of the grated zest and 100 ml of the juice to a pan. Add brown sugar, chilli flakes, salt and black pepper. Bring to a boil and let simmer until the glaze is thickened to syrup. Pour over tofu and continue baking for 5–10 more minutes until nicely coloured and sticky on the surface.
5 Boil broccoli
Meanwhile, rinse broccoli and separate to florets. Bring a pot of lightly salted water to a boil and boil the broccoli florets for 5 minutes until crisp-tender. Drain. Serve with glazed tofu slices and sweet potato mash.
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