Glazed Tofu & Crispy Rice

• Tofu(800 g)
• Jasmine Rice(300 g)
• Vegetable Broth(700 ml)
• Bok Choy(2)
• Carrot(2)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Maple syrup(2 tbsp)
• Rice Vinegar(1 tbsp)
• Miso paste(1 tbsp)
• Sesame oil(2 tbsp)
• Cornflour(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Sesame seeds(2 tsp)optional
• Lime(1)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Press {Tofu} well, then slice into 4 large slabs. Rinse {Jasmine Rice}. Thinly slice {Bok Choy}, cut {Carrot} into matchsticks, and slice {Scallions}, keeping some green tops for serving. Finely grate or mince {Garlic} and {Ginger}.

   ~14 min

2. 2

   Combine {Soy sauce}, {Maple syrup}, {Rice Vinegar}, {Miso paste}, {Sesame oil}, {Cornstarch}, {Garlic}, and {Ginger} in a bowl until smooth.

3. 3

   Add {Jasmine Rice}, {Vegetable Stock}, and {Salt} to a saucepan. Bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and let it stand, covered, for 10 minutes.

   ~12 min

4. 4

   While the rice cooks, heat {Vegetable oil} in a large nonstick pan over medium-high heat. Season the {Tofu} with {Black pepper}, then cook for 3–4 minutes per side until golden and crisp at the edges. Pour in about two-thirds of the glaze and turn the tofu for 1 minute until shiny and coated. Transfer to a plate.

   ~9 min

5. 5

   Spread the rested rice into the same pan and press it into an even layer. Cook without stirring for 4 minutes until the bottom turns crisp. Scatter in {Bok Choy}, {Carrot}, and the white parts of {Scallions}, drizzle over the remaining glaze, and toss briefly so the vegetables soften but stay bright.

   ~7 min

6. 6

   Divide the crispy rice between plates and top each portion with a glazed tofu slab. Finish with the green parts of {Scallions}, {Sesame seeds}, and wedges of {Lime} for squeezing over.

   ~2 min