Crispy Teriyaki Tofu & Broccoli

Serves 2

Lightly steamed tender broccoli crowns tossed in teriyaki sauce, with crispy tofu, served on a fluffy bed of brown jasmine rice.

• 140g (4.9oz) brown jasmine rice

• ½ tsp unrefined sesame oil

• 1 block extra firm tofu

• 1 tsp fresh ginger, finely grated

• 2 cloves garlic, finely grated

• 1 tsp sea salt

• ½ tsp pepper

• 1 large broccoli crown, chopped

• 240ml (8fl oz) teriyaki sauce

• ½ tsp black or white sesame seeds • Micro broccoli greens, to top

1 Start by adding the rice to a medium sized pot with ½ tsp sesame oil. Cook according to package directions.

2 Prepare the tofu by draining all the water and pressing until most of the excess water has been removed. Cut tofu into about ½-inch cubes and place into a small mixing bowl. Add grated ginger, garlic, salt and pepper to the mixing bowl and toss until combined. Place tofu into the oven or air-fryer at 180°C/350°F/Gas 4 for 19-21 minutes, checking frequently for browning.

3 Cut broccoli into bite sized florets, rinse and place into a strainer. The strainer should fit over the pot of boiling rice. This will allow the aroma from the rice to give the broccoli a nice hint of sesame. Steam for about 5 minutes covered or until tender but not soft.

4 Combine the steamed broccoli and crispy tofu into a pot along with

240ml (8fl oz) of teriyaki sauce. Mix and combine on low heat until all contents are evenly coated.

5 Add rice to a serving bowl then layer the tofu and broccoli over the rice. Top with sesame seeds and micro greens for an extra fresh experience.