BBQ Glazed Tofu Steaks

Name: BBQ Glazed Tofu Steaks with Corn Cobs, Slaw & Wedges
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 3 unit potatoes; 1 unit corn; 1 block firm tofu; 1 sachet All-American Spice Blend; 1 tsp plain flour; 1 tub BBQ sauce; 1 bunch spring onion; ½ unit lemon; 1 bag slaw mix; 1 packet garlic aioli; 10 g butter

with Corn Cobs, Slaw & Wedges

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We’re using the American definition of BBQ for this recipe, referring to the rich and smokey sauce that covers the tofu as it bakes. Add some golden wedges, baked corn cobs and crisp slaw for a tried and true taste of the USA!

Allergens:

Soy

•Gluten

•Eggs

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 unit

potatoes

1 unit

corn

(May be present: Milk, Soy, Sesame. )

1 block

firm tofu

(Contains: Soy; )

1 sachet

All-American Spice Blend

1 tub

BBQ sauce

(May be present: Milk, Soy, Sesame, Almond, Cashew, Gluten, Eggs, Fish. )

1 bunch

spring onion

½ unit

lemon

1 bag

slaw mix

1 packet

garlic aioli

(Contains: Soy, Eggs; )

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains: Gluten; )

10 g

butter

(Contains: Milk; )

Nutrition Values

/ per serving

Calories3360 kcal

Fat45.5 g

of which saturates7.7 g

Carbohydrate56.7 g

of which sugars19.4 g

Protein36 g

Sodium825 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Medium Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Cut the corn cob in half. Place the wedges and corn cobs on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top rack of the oven until tender, 20-25 minutes.

While the wedges and corn are cooking, slice each block of the firm tofu crossways to get 4 even steaks (you should get 2 steaks per person). Place the All-American spice blend and plain flour on a plate and mix well. Gently press the tofu into the spiced flour to coat. Transfer to a plate.

When the wedges have 15 minutes cook time remaining, heat a medium frying pan over a medium-high heat with a good drizzle of olive oil. When the oil is hot, add the tofu and cook until browned, 2 minutes each side. Transfer to a second oven tray lined with baking paper.

Using the back of a spoon, spread the BBQ sauce over both sides of the tofu. Bake until the tofu is dark and sticky, 5-10 minutes.

While the tofu is baking, thinly slice the spring onion. Slice the lemon (see ingredients list) into wedges. Place the spring onion, slaw mix and 1/2 the garlic aioli in a bowl. Add a squeeze of lemon juice and toss to combine. Season to taste with salt and pepper.

Spread the butter (if using) over the corn cobs and season with salt and pepper. Divide the tofu, wedges, corn cobs and slaw between plates. Serve with the lemon wedges and the remaining garlic aioli.