Sticky Soy & Maple Tofu with Speedy Brown Rice, Togarashi Greens & Carrot Pickle

Serving size

1 person 2 people 4 people

Ingredients

½ tsp shichimi togarashi

(Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
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

(Garlic, Ginger, Rapeseed Oil, Sea Salt. )
1 tbsp cornflour
200g sugar snap peas
2 carrot
1 head of broccoli
1 unwaxed lime
2 tbsp tamari (Soya)

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

(maple syrup(100%))

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	492Kcal
	429kJ	2058kJ
Fat	4.1g	20g
of which saturates	0.6g	3.0g
Carbohydrates	10g	49g
of which sugars	2.3g	11g
Protein	6.6g	32g
Salt	0.36g	1.7g
Fibre	2.3g	11g

Back

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

Sticky Soy & Maple Tofu with Speedy Brown Rice, Togarashi Greens & Carrot Pickle

Prep time: 15 mins

Total time: 25 mins

Cuisine: Asian

Food group: Vegan

Hungry kids? This recipe comes together in under 30 mins! Protein-rich tofu is pan-fried until golden, then coated in a sweet 'n salty soy maple sauce, until deliciously sticky. Fluffy brown rice on the side soaks up all the flavour, while bright pickled carrot and schichimi togarashi coated broccoli and sugar snap peas, add a pop of colour. Clean plates guaranteed!

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

Pull out 2 large frying pans, a large bowl, a small bowl & a peeler

Prep time

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 2 triangles
In the small bowl, combine the miso, maple, ginger & garlic paste, tamari and 1 tbsp water

Cook the greens

Heat a large frying pan with 1 tsp olive 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 schichimi togarashi (or leave out for the kids and save for garnish), toss to combine and cook for a final 2-3 mins, then remove from the pan and set aside (alternatively, fill a large saucepan with boiling water and cook the broccoli for 2–3 mins, until softened. Add the sugar snap peas for the final minute, then drain together. Save the schichimi togarashi for garnish)

Fry the tofu

Reheat the frying pan with 2 tsp olive 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 sauce to the pan and cook for 1-2 mins, until the tofu is coated and sticky

Heat the rice & plate up

Heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a 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 schichimi togarashi greens and pickled carrot alongside. Top with the sticky tofu. Drizzle over the chilli paste (for those who'd like the heat)