Sweet & Sour Sticky Tofu with Wild Rice & Edamame Beans

• 1 Jar Bay’s Kitchen Sweet & Sour Stir-in Sauce
• 200g Tofu
• 150g Edamame beans
• 130g Wild or brown rice (dry weight)
• 20g Black sesame seeds
• 15g Coriander
• 2 Tbsp Sesame oil
• 1 Lime

Nutrition (per serve):

• Kcal – 720
• Fat – 31g
• of which saturates – 4.5g
• Carbohydrates – 66g
• of which sugars – 21g
• Fibre – 7.8g
• Protein – 29g
• Salt – 0.54g

1. Cut tofu into chunks and fry in a pan with oil on both sides to crisp up the tofu (5-10 minutes).

2. Once the tofu is golden on both sides cover in Bay’s Kitchen

3. Sweet & Sour Stir-in Sauce. Whilst the tofu is still warm, thread onto skewers and then roast in oven at 200°C / 180°C fan for 5 minutes.

4. Fill a pan 2⁄3 full with water and bring to the boil. Add the rice and cook for 20 minutes (check the packet instructions in case these differ).

5. Once rice is cooked add the edamame beans, chopped coriander, lime and sesame oil.

6. Once tofu is out of the oven, sprinkle with black sesame seeds and serve with rice and a lime wedge, season to taste.