Crispy Chilli Tofu with Jasmine Rice

• Jasmine Rice(280 g)
• Tofu(400 g)
• Broccoli(250 g)
• Bell pepper(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Spring Onion(3)
• Soy sauce(4 tbsp)
• Sriracha(2 tbsp)
• Rice Vinegar(1 tbsp)
• Maple syrup(1 tbsp)
• Sesame oil(1 tbsp)
• Cornstarch(3 tbsp)
• Vegetable oil(3 tbsp)
• Sesame seeds(2 tsp)optional
• Lime(1)optional
• Salt(1 tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Cut the {Tofu} into bite-size pieces, then pat very dry. Cut the {Broccoli} into small florets, slice the {Bell pepper}, finely chop the {Garlic} and grate the {Ginger}. Slice the {Spring Onion}, keeping some for garnish.

   ~12 min

2. 2

   Put the {Jasmine Rice} in a saucepan with 560ml water and {Salt}. Bring to a boil, cover, and cook on low for 12 minutes. Turn off the heat and let it stand for 10 minutes.

   ~12 min

3. 3

   Meanwhile, toss the {Tofu} with {Cornstarch}. Mix the sauce in a small bowl with {Soy sauce}, {Sriracha}, {Rice Vinegar}, {Maple syrup}, and {Sesame oil}.

   ~4 min

4. 4

   Heat 2 tbsp of {Vegetable oil} in a large nonstick pan over medium-high heat. Add the {Tofu} and cook for 8 minutes, turning occasionally, until golden and crisp on most sides. Transfer to a plate.

   ~8 min

5. 5

   Add the remaining 1 tbsp of {Vegetable oil} to the pan. Stir-fry the {Broccoli} and {Bell pepper} for 4 minutes. Add the {Garlic} and {Ginger} and cook for 1 minute more. Return the {Tofu} to the pan, pour in the sauce, and toss for 2 minutes until glossy and sticky.

   ~7 min

6. 6

   Fluff the rice and divide between bowls. Spoon over the chilli tofu mixture, then finish with the sliced {Spring Onion}, {Sesame seeds}, and wedges of {Lime} if using.

   ~3 min