Serving size

1 person 2 people 4 people

Ingredients

2 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
2 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
560g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp cornflour
200g sugar snap peas
2 carrot
1 head of broccoli
1 tsp sesame seeds (Sesame)
1 unwaxed lime
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
1 tbsp maple syrup

(maple syrup(100%))

Allergens

Contains: Soya, Sesame

Nutritional Information

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Vegan High protein 1/3 daily fibre New 6 plants Low sat fat Family favourite Adaptable

Sticky Tofu with Speedy Rice, Sesame Greens & Carrot Pickle

Prep time: 15 mins

Total time: 25 mins

Cuisine: Asian

Food group: Vegan

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.

Peel the carrots into ribbons, then add to the large bowl with the juice from the lime and a pinch of salt. Toss to coat, then set aside to pickle (make it kid friendly: cut the carrot into 1cm batons and serve as crunchy crudités on the side)
Cut the broccoli into small florets. Drain the tofu and pat dry with paper towel, then cut into 1cm slices, then cut each slice diagonally to form two triangles
In the small bowl combine half the tamari, miso, maple, ginger & garlic paste and 1 tbsp water

Heat a large frying pan with 1 tsp oil on medium heat. Once hot, add the broccoli to the pan and cook for 3-4 mins, until starting to char. Season with salt and pepper. Add 2 tbsp water and steam for 2-3 mins, until softening
Add the sugar snap peas and sesame seeds, toss to combine and cook for a final 2-3 mins, then remove from the pan and set aside (if preferred, fill a large saucepan with boiling water and cook the broccoli for 2–3 minutes until softened. Add the sugar snap peas for the final minute, then drain together. Use the sesame seeds as a garnish when serving)

Return the frying pan with 2 tsp oil on medium-high heat. Once hot, add the tofu to the pan and sprinkle over the cornflour, turning to coat. Cook for 2-3 mins on each side, until golden. Season with salt and pepper
Add the tamari maple mixture to the pan and cook for 1-2 mins, until the tofu is coated and sticky

Heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add the remaining tamari and add a splash of water and cook for 2-3 mins, until piping hot. Stir in the carrot pickling liquid
Share the rice between bowls with the greens and pickled carrot alongside. Top with the sticky tofu
For those that like the heat, drizzle over the chilli paste