Tofu traybake with tomatoes, ginger and peanuts
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2–4
- Dietary
- Dairy-freeVeganVegetarian
This one-tin dish is on constant rotation at home – both my husband and children love it. The tofu works beautifully with the tomatoes and peanut sauce, and you need little more than noodles or rice alongside it.
By Rukmini Iyer
Ingredients
- 480g block firm tofu, cut into 1cm/½in slices and then into triangles
- 400g/14oz cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 white onion, thinly sliced
- 2 garlic cloves, finely grated
- 5cm/2in piece fresh root ginger, peeled and finely grated
- 2 tsp sea salt flakes
- 3 tbsp sesame oil
- 1 lime, juice and zest
- 60g/2¼oz peanut butter
- 1 tbsp soy sauce
- fresh coriander leaves
- 40g/1½oz salted peanuts, chopped
- noodles or white rice, to serve
Method
Preheat the oven to 220C/200C Fan/Gas 7. Mix the tofu, cherry tomatoes, onions, garlic, ginger, sea salt flakes and 2 tablespoons of the sesame oil together in a large roasting tin. Fish out the tofu, so it can sit on the top of the vegetables, then transfer to the oven to roast for 25 minutes.
Meanwhile, whisk the remaining 1 tablespoon of sesame oil together with the lime juice and zest, peanut butter, soy sauce and 50ml/2fl oz water in a jug, adding more water as needed to make a sauce the consistency of double cream. Taste and adjust the soy and lime juice as needed, then set aside.
Check the tofu after 25 minutes – it should be golden brown and crisp around the edges. Return to the oven for a further 5 minutes if needed, then scatter with the coriander and peanuts. Serve hot with the peanut sauce and noodles or rice alongside.
Recipe tips
If you want to up the vegetable content or have some to use up, you could add mushrooms or quartered pak choi into the roasting tin – it’s a very adaptable formula.
