Salt & Pepper Tofu Bowl

• Jasmine Rice(300 g)
• Tofu(400 g)
• Broccoli(300 g)
• Bell pepper(1)
• Green Onions(4)
• Garlic(3 cloves)
• Anaheim Peppers(1)
• Soy sauce(2 tbsp)
• Cornflour(3 tbsp)
• Rapeseed Oil(3 tbsp)
• Sesame oil(1 tbsp)
• White Pepper(1 tsp)
• Black pepper(1½ tsp)
• Salt(¾ tsp)
• Palm Sugar(½ tsp)
• Lime(1)
• Sesame seeds(1 tbsp)optional

Method

1. 1

   Cook {Jasmine Rice} in plenty of water until tender, about 12 minutes. Drain well, cover, and set aside to steam dry while you prepare the rest.

   ~12 min

2. 2

   Meanwhile, pat {Tofu} dry and tear or cut into bite-size pieces. Slice the {Bell pepper}, cut the {Broccoli} into small florets, thinly slice the {Spring Onion}, finely chop the {Garlic}, and finely slice the {Chili pepper}.

   ~10 min

3. 3

   Toss the {Tofu} with {Soy sauce} and {Cornstarch} until evenly coated. Heat {Vegetable oil} in a large frying pan over medium-high heat, then fry the tofu for 6 to 8 minutes, turning occasionally, until golden and crisp on the edges. Transfer to a plate.

   ~8 min

4. 4

   Add the remaining {Vegetable oil} and {Sesame oil} to the pan. Stir-fry the {Broccoli} and {Bell pepper} for 3 minutes until bright and just tender. Add the {Garlic}, {Chili pepper}, most of the {Spring Onion}, {White Pepper}, {Black pepper}, {Salt}, and {Palm Sugar}, and cook for 1 minute until fragrant.

   ~4 min

5. 5

   Return the tofu to the pan and toss for 1 to 2 minutes so the peppery seasoning clings to the crisp pieces and vegetables. Squeeze over half the {Lime}.

   ~2 min

6. 6

   Divide the rice between bowls and spoon over the tofu and vegetables. Finish with the remaining {Spring Onion}, {Sesame seeds} if using, and serve with the rest of the {Lime} cut into wedges.

   ~2 min