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.
Sticky Hoisin Tofu & Broccoli Traybake with Sweet Chilli Dressing
Crispy bites of tofu. Sticky hoisin sauce. Crispy roasted 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!
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 100g rice (brown) (100% Brown Rice)
- 2 tsp maple syrup (maple syrup(100%))
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp cornflour
- 1 chilli (use half)
- 3 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)
- 1 head of broccoli (use half)
- 1 handful of fresh coriander
- 80g mangetout
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 pak choi
Nutritional Information
Calories: 551
Protein: 32g
Carbs: 65g
Fat: 17g
Ingredients
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 100g rice (brown) (use half) (100% Brown Rice)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 1 chilli (use half)
- 3 tbsp hoisin sauce (use half) (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)
- 1 head of broccoli (use a quarter)
- 1 pak choi (use half)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp cornflour (use half)
- 1 handful of fresh coriander (use half)
- 80g mangetout (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 574
Protein: 32g
Carbs: 66g
Fat: 20g
Sticky Hoisin Tofu & Broccoli Traybake with Sweet Chilli Dressing
Crispy bites of tofu. Sticky hoisin sauce. Crispy roasted 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!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Drain the tofu, pat dry with a paper towel and cut into 2-3cm cubes. Place the tofu cubes in a large mixing bowl and toss with the cornflour and 2 tsp oil, until evenly coated. Season with sea salt and pepper. Place onto a lined baking tray and bake in the oven for 10-12 mins / air fryer 5-6 mins, until golden brown.
- Cut the half broccoli into florets. Trim the pak choi and cut into bite-sized pieces. Add the broccoli florets to the baking tray, toss with 1 tsp oil and season with sea salt. Cook for a further 6-8 mins / air fryer 3-4 mins, until beginning to soften.
- Meanwhile, make the sweet chilli dressing; finely dice half the chilli (remove the seeds for less heat). Roughly chop the coriander. In a small bowl, mix the diced chilli and coriander with the vinegar, maple syrup and ginger & garlic paste.
- Finally, add the mangetout and pak choi to the baking tray, and cook all together for a final 4-5 mins / air fryer 2-3 mins, until all the veg is cooked but still has some crunch. Once ready, remove from the heat and toss everything in the hoisin sauce.
- Serve the sticky hoisin tofu and veg with the rice. Drizzle over the sweet chilli dressing (to taste).
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