Sticky Hoisin Tofu & Broccoli Traybake with Sweet Chilli Sauce

Serving size

1 person 2 people 4 people

Ingredients

4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
200g brown rice

(100% Brown Rice)
1 tbsp maple syrup

(maple syrup(100%))
560g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 chilli
6 tbsp hoisin sauce (Soya)

(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
2 pak choi
1 head of broccoli
1 tbsp sesame oil (Sesame)
1 handful of fresh coriander
160g mangetout
2 tbsp cornflour

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	128Kcal	567Kcal
	534kJ	2374kJ
Fat	4.4g	20g
of which saturates	0.7g	2.9g
Carbohydrates	15g	65g
of which sugars	2.4g	11g
Protein	7.2g	32g
Salt	0.32g	1.4g
Fibre	2.5g	11g

Back

Vegan High protein 1/3 daily fibre 5 plants Low sat fat

Sticky Hoisin Tofu & Broccoli Traybake with Sweet Chilli Sauce

Prep time: 20 mins

Total time: 30 mins

Cuisine: Chinese

Food group: Vegan

Crispy bites of tofu. Sticky hoisin sauce. Vibrant greens and a side of fluffy brown rice. Plus, your very own homemade, sweet chilli and coriander sauce – to tie it all together, of course!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out a sieve, a large bowl & a small bowl

Boil the rice

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain

Golden tofu

Drain the tofu, pat dry with paper towel and cut into 2cm cubes
Place into the large bowl with 2 tsp oil and the cornflour. Toss well to coat the tofu evenly, then place onto the lined baking tray
Bake for 10-12 mins, until starting to golden

Prep the veg

Cut the broccoli into florets. Trim the pak choi and cut into bite-sized pieces
After 10-12 mins, add the broccoli to the tofu tray. Toss with 1 tsp oil and season with salt. Return to the oven and bake for another 6-8 mins, until beginning to soften

Make the sweet chilli sauce

Meanwhile, deseed and finely dice the chilli. Roughly chop the coriander
In the small bowl, mix together the coriander and chilli with the maple syrup, sesame oil and 1 tbsp water

Last bits & plate up

When ready, add the mangetout and pak choi to the baking tray. Toss the veg in the ginger & garlic paste, hoisin sauce, half the sweet chilli sauce and 3 tbsp water
Roast for a final 4-5 mins, until all the veg is cooked
Serve hoisin tofu and veg into bowls, with the rice alongside. Drizzle over the remaining sweet chilli sauce