These are so good and really remind us of ribs with a slight Chinese twist. If you have an air fryer it really helps grizzle up the tofu! Enjoy!
Takes 20 minutes
Serves 2
Ingredients
- 280 g firm tofu
- 170 g Tender stem broccoli
- 1 bok choi
- 1 red onion
- 250 g cooked rice or quinoa
- 100 g Sauerkraut
For The Marinade:
- 50 g Capers
- 3 tbsp Maple syrup
- 2 tbsp Tamari
- 2 tbsp Tomato puree
- 1 tsp Chinese 5 spice
- 2 tbsp water
Instructions
- Slice the tofu lengthwise into 1 cm slices. Cut them into diamonds so they are triangle shaped.
- Cook in air frier for 15 mins standing up so the air can really circulate to maximise the crispiness. If you dont have an air frier simply preheat your oven to 220 degrees C and bake for 15-20 mins until crispy on the outside.
- In a cup mix together the ingredients for the marinade. Remove the crispy tofu.
- Add the marinade to a wide bottomed saucepan and on low heat bring to the boil while stirring continuously. Once boiling add the tofu and cook for 1 min turing over and ensuring each triangle is well coated in the marinade. Turn off the heat and mix again to ensure they are well coated.
- Cook your rice as per the pak instructions. Par boil the broccoli and drain and rinse. Heat a griddle pan on high heat., Once hot add the broccoli and cook until it has char marks on each side, be careful not to move it too much to ensure you get nice char marks.. Remove from the heat, cut the bok choi in half lengthwise and add the griddle pan open face down. Peel the red onion and cut in half lengthwise and ad to the griddle pan face down. Leave to cook until both the bok choi and onion start to char.
- To plate up add the rice to the middle of both the bowls and divide up the charred broccoli, bok choi and red onion between the 2 bowl. Add the sauer kraut and caper and finally add the tofu ribs.
- Enjoy!
