Brothy Coconut Mustard Tofu

Brothy Coconut Mustard Tofu

Recipe by CookingIsLifestyleCourse: Vegetarian Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

380

kcal

Ingredients

  • 1kg medium firm tofu, cubed

  • 2 Tbsp oil

  • 1 red chile, thinly sliced

  • 2 tins coconut milk

  • 2 Tbsp. honey (or maple)

  • 2 Tbsp Djion mustard

  • 1 tsp ground turmeric

  • 100g green beans, cut in half

  • ½ cup cherry tomatoes, halved

  • 2 tsp lime juice

  • For serving: chopped coriander, steamed rice, and lime wedges

Directions

  • Heat oven to 180 C. Press excess water from tofu and place on a lined baking tray. Season generously with salt and drizzle with oil. Place in oven and bake until golden ~ 15 mins.
  • Meanwhile, place mustard, honey, turmeric, coconut milk a teaspoon of salt into a large high sided fry pan over med-high heat and whisk to combine. Reduce for 15 mins.
  • Place beans and tomatoes into the broth and cook until beans are tender.
  • Add cooked tofu to the pan and squeeze lime over top. Taste for seasoning and adjust salt.
  • Serve over a bed of rice and scatter with coriander. Done!