Tofu · vegan

Hot Sweetcorn Salsa with Miso-Glazed Tofu Steak

Zingy ‘meaty’ hotness

214 kcal  happyfacenobackground  happyfacenobackground  VE

Flavours: 2 tsp lime juice, ¼ tsp coriander powder, 1 tbsp miso paste, 1 tsp sesame oil, 1 tsp soy sauce, crushed garlic clove, half red chilli, S/P, 1 tsp tomato puree

Bulk: 70g sweetcorn, small red onion, 3x ½ peppers (different colours), 200g firm tofu, 4 salad tomatoes

Jazzy: splash of balsamic vinegar in salsa and 1tsp mirin for the miso glaze

Lets cook: Preheat the oven to 200oC. Start by making the salsa. The more time you spend cutting everything into small pieces, the more ‘salsa’ your salsa will be. Slice and dice the onion, peppers, tomatoes, chilli and crush the garlic clove. Place in a frying pan ready to cook. Next, make the miso glaze by mixing the miso paste with sesame oil and soy sauce in a small bowl or cup. Cut the tofu into 4 chunky sized ‘steaks’ and then coat with the glaze. Bake on a tin-foiled baking tray for 10 minutes on one side then 10 minutes on the other side. Meanwhile, start heating the veg on a medium heat with a little S/P, lime juice, coriander and tomato puree. Stir-fry for around 10 minutes to allow the veg to soften up then add the sweetcorn and cook for another 10 minutes. By now the tofu should be done. Put the salsa in a bowl and top with the tofu steaks. Tuck in  cutefacenobackground

tofusalsa1

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