Hoisin Glazed Tofu and Vegetable Sheet Bake
What You Will Need
Ingredients
- 2 blocks Extra firm tofu (600g), sliced in halves
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1 cup Corn starch
- 400g Brussel sprouts, ends chopped off then cut in halves
- ½ Cauliflower, cut in florets
- ½ tsp Sea salt
- 1 tbsp Oil
- 500g Cooked rice
- 2 tbsp Sesame seeds, lightly toasted
- Handful of Coriander
Sauce Mix
- 240g Lee Kum Kee Hoisin Sauce
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 250ml Boiling water
- 3 tbsp Honey
- 2 tbsp Rice vinegar
- 2 tsp Chinese five spice powder
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?v=h7N8MPlZ9BY
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Preheat the oven to 200°C. Line 2 baking trays with baking paper. Press tofu dry with paper towels to remove excess moisture. Drizzle tofu with Lee Kum Kee Premium Soy Sauce and Lee Kum Kee Pure Sesame Oil, then toss in corn starch until well covered and not clumped. Space tofu out on the first baking tray.
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Arrange prepared brussel sprouts on half of the 2nd baking tray and cauliflower florets on the other half. Sprinkle with sea salt and drizzle with oil. Place tofu on the higher oven rack and vegetables on the lower rack and bake for 25 minutes, or until golden and cooked, turning halfway through.
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Meanwhile prepare the rice. Set aside. Add sauce mix ingredients to a small saucepan and bring to a gentle simmer. Whisk until well combined, then simmer and stir until the glaze reduces and becomes thick, about 5-7 minutes.
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Generously drizzle sauce mix over the baked tofu and vegetables then sprinkle with sesame seeds.
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To serve simply divide the rice between 4 plates. Top with baked tofu, vegetables and fresh coriander. Yum!