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Sticky Glazed Tofu Roast

Sort your festive spread with this fresh sticky glazed tofu roast. It’s a tasty, easy centrepiece that’s sure to be a whānau winner.
Photo of Sticky Glazed Tofu Roast

Ingredients

  • 450 grams Macro firm tofu
  • 1/2 cup hoisin sauce
  • 2 tablespoons salt-reduced soy sauce
  • 2 teaspoons lemongrass paste
  • 1/4 bunch mint, leaves picked
  • 1/4 cup unsalted roasted peanuts, chopped
  • 1 long red chilli, sliced
  • 1 spring onion, sliced
  • 1/4 cup brown sugar
  • 450 grams Macro firm tofu
  • 1/2 cup hoisin sauce
  • 2 tablespoons salt-reduced soy sauce
  • 2 teaspoons lemongrass paste
  • 1/4 bunch mint, leaves picked
  • 1/4 cup unsalted roasted peanuts, chopped
  • 1 long red chilli, sliced
  • 1 spring onion, sliced
  • 1/4 cup brown sugar

Method

  1. Step 1 of 7
    Place tofu on a paper towel-lined plate. Top with paper towel and another plate. Place a weight (such as a can) on plate and set aside for 1 hour to remove excess liquid.
  2. Step 2 of 7
    Using a small, sharp knife, cut a diagonal criss-cross pattern (see Tip) on top of tofu. Place tofu in an airtight container. Tip: Make very small v-shaped cuts when 'scoring' the tofu. Exaggerated scoring will ensure it looks impressive after it's cooked. The tofu can be marinated up to a day before it's cooked.
  3. Step 3 of 7
    Meanwhile, place hoisin, sugar, soy sauce, paste and a cup of water in a small saucepan and heat over medium-low heat, stirring, until sugar has dissolved. Pour mixture over tofu and turn to coat. Refrigerate for 1 hour, or overnight.
  4. Step 4 of 7
    Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
  5. Step 5 of 7
    Remove tofu from marinade and reserve marinade. Place tofu on tray and bake for 45 minutes, basting every 15 minutes with half of the reserved marinade, or until tofu is glazed and heated through.
  6. Step 6 of 7
    Meanwhile, heat remaining marinade in a small saucepan over medium-low heat for 2 minutes or until marinade is heated through.
  7. Step 7 of 7
    Transfer tofu to a platter and drizzle with half of the marinade. Scatter over mint, peanuts, chilli and onion. Serve with remaining marinade.

Nutrition per serving

152 Kilojoules
Protein2 grams
Fat2 grams
Carbs3 grams
Sugars2 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist

Method

  1. Step 1 of 7
    Place tofu on a paper towel-lined plate. Top with paper towel and another plate. Place a weight (such as a can) on plate and set aside for 1 hour to remove excess liquid.
  2. Step 2 of 7
    Using a small, sharp knife, cut a diagonal criss-cross pattern (see Tip) on top of tofu. Place tofu in an airtight container. Tip: Make very small v-shaped cuts when 'scoring' the tofu. Exaggerated scoring will ensure it looks impressive after it's cooked. The tofu can be marinated up to a day before it's cooked.
  3. Step 3 of 7
    Meanwhile, place hoisin, sugar, soy sauce, paste and a cup of water in a small saucepan and heat over medium-low heat, stirring, until sugar has dissolved. Pour mixture over tofu and turn to coat. Refrigerate for 1 hour, or overnight.
  4. Step 4 of 7
    Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
  5. Step 5 of 7
    Remove tofu from marinade and reserve marinade. Place tofu on tray and bake for 45 minutes, basting every 15 minutes with half of the reserved marinade, or until tofu is glazed and heated through.
  6. Step 6 of 7
    Meanwhile, heat remaining marinade in a small saucepan over medium-low heat for 2 minutes or until marinade is heated through.
  7. Step 7 of 7
    Transfer tofu to a platter and drizzle with half of the marinade. Scatter over mint, peanuts, chilli and onion. Serve with remaining marinade.

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