BBQ-Style Tofu Dinner
with Potato Salad and Garlic Broccoli
If you're craving some BBQ but don't want to head outside to fire up the grill, we've got you covered! This tofu dish delivers the joys of a backyard BBQ sesh, but it all happens in the kitchen in under 30 minutes.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
350 g
Yellow Potato
227 g
Broccoli
4 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 tbsp
Southwest Spice Blend
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain potatoes.
- Meanwhile, cut broccoli into bite-sized pieces.
- Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season with Southwest Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Pan-fry until golden-brown, 2-3 min per side.
- Transfer tofu to a plate, then brush with half the BBQ sauce. Cover to keep warm.
- Carefully wipe the pan clean.
- Reduce the heat to medium, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted, 1 min.
- Add broccoli and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min.
- Add half the garlic puree. Cook, stirring occasionally, until fragrant, 30 sec.
- Remove from heat.
- When potatoes are done, combine mayo, remaining garlic puree and 1/4 tsp (1/2 tsp) sugar in a large bowl.
- Add potatoes. Season with salt and pepper, then stir to combine.
- Divide tofu, broccoli and potato salad between plates.
- Serve remaining BBQ sauce on the side for dipping.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season tofu in the same way the recipe instructs you to season the chicken thighs.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Pan-fry until golden-brown, 2-3 min per side. Transfer tofu to a plate, then brush with half the BBQ sauce. Cover to keep warm. Carefully wipe the pan clean. No need to bake the tofu after pan-frying.
Plate tofu in the same way the recipe instructs you to plate the chicken thighs.