Greens & caramelised tofu with XO sauce

Somehow, we’ve made it to the new year. After the past few months, we all need a bit of looking after, so my collaboration with my friend Lily from Detox Kitchen couldn’t have come at a better time.

We both share an interest in food for good – both for us and for the planet, so have teamed up to simplify things and make it easy for people to eat (and enjoy) plant-based meals that are filling, satisfying and delicious. You can order five of my ready to cook dishes from Detox Kitchen for UK-wide delivery.

SERVES 2

200g tofu, chopped into 3cm cubes
200g aubergine, chopped into chunks
2 spring onions, sliced at an angle
100g corn
100g edamame
Fresh coriander
10g sesame seeds
200g short grain brown rice, cooked
50g spinach, folded and chopped

For the XO sauce:
1 tbsp oil
1 red onion
1 red chili
4 cloves garlic
1/2 tsp  salt
1 tsp smoked paprika
3 tbsp maple syrup
1 tbsp sesame oil
2 tbsp soya sauce
1 tbsp rice wine vinegar
2 tbsp sesame seeds

Preheat the oven to 200 degrees celsius.

To make the XO sauce, fry the onion, chili and garlic until soft. Remove from heat and add in the rest of the ingredients, stirring until completely combined.

Cook the aubergine and tofu in the oven for 15 minutes, or until the tofu is golden. Take out the tofu and leave the aubergine for another 5-10 minutes.

Char the corn ever so slightly by frying in a pan on high heat for 2-3 minutes, until it starts to stick.

Toss the tofu and aubergine in the XO sauce.

Mix the spinach in with the rice. Spoon onto the dish first, before topping with the tofu and the aubergine. Garnish with spring onions, charred corn, edamame, fresh coriander and sesame seeds.