Sticky Tofu with Greens

Preheat oven to 180°C.

Combine sweet chilli sauce, tamari, coriander and almond butter in a small bowl and mix with until well combined.

In a large bowl, mix diced tofu with the sauce until all pieces are thoroughly coated. If time permits, place the tofu in the fridge for two to three hours to marinate.

To cook the tofu, heat a frying pan over medium heat with one tablespoon olive oil. Cook for 5-10 minutes, stirring frequently, until the tofu is browned and heated all the way through and sauce is sticky and golden.

To make the salad, boil the broccolini in a saucepan of boiling water for three to five minutes, or until cooked to your liking. Drain water and set broccolini aside to cool slightly. Toss the broccolini and rocket in a small bowl and season with salt and pepper.

Serve cooked tofu alongside salad.

Energy 1561kj Calories 371cal Protein 26g Fibre 25g Fat 6g Saturated Fat 4g Carbs 10g Sugar