Smoky, gently spiced and properly comforting, this one brings together crispy chipotle-marinated tofu with a corn-infused broth spooned over rice. JUX Red Pepper, Red Onion, Garlic and Oregano build the base of the broth while the tofu crisps up separately, so you get crunch and broth in every bowl.
Ingredients (serves 4)
- 280g Extra Firm Tofu, drained & chunked
- 1 tbsp Oil
- 2 tsp Chipotle Paste
- 1 Lime, half zested (reserve juice for broth)
- Sea Salt
- 2 tbsp Cornflour
- 1 tbsp JUX Red Pepper
- 1 tbsp JUX Red Onion
- 1 tsp JUX Garlic
- 1 tsp JUX Oregano
- 800ml Vegetable Stock
- 1 Corn Cob, kernels removed
- Steamed Rice
- Reserved Lime, juiced
Method:
- Pat the tofu dry with kitchen paper. Toss with the oil, chipotle paste, lime zest and sea salt. Marinate for 30 minutes.
- Meanwhile, add the broth ingredients to a saucepan, including the corn cob for extra flavour. Bring to the boil, then reduce to a simmer. Cover and cook for 20 minutes.
- Lightly toss the tofu in cornflour and air-fry, roast or pan-fry until crispy and golden.
- Serve the broth over steamed rice and top with the crispy tofu and any toppings you fancy, we added toasted corn, spring onions and vegan yoghurt.
