Sticky Teriyaki Tofu & Rice

• Jasmine Rice(250 g)
• Tofu(400 g)
• Broccoli(300 g)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Mirin(2 tbsp)
• Brown sugar(1½ tbsp)
• Rice Vinegar(1 tbsp)
• Cornflour(2 tsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Green Onions(3)
• Sesame seeds(2 tsp)optional
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Cook {Jasmine Rice} with 500ml water and {Salt} until tender. Cover and let it steam off the heat while you prep the rest.

   ~12 min

2. 2

   Pat {Tofu} dry and cut into bite-size pieces. Cut {Broccoli} into small florets, finely chop {Garlic}, grate {Ginger}, and thinly slice {Scallions}.

   ~10 min

3. 3

   In a small bowl, whisk {Soy sauce}, {Mirin}, {Brown sugar}, {Rice Vinegar}, and {Cornstarch} with 3 tbsp water until smooth.

   ~2 min

4. 4

   Heat {Vegetable oil} in a large pan over medium-high heat. Add {Tofu} and cook, turning occasionally, until golden on several sides. Season with {Black pepper}.

   ~6 min

5. 5

   Add {Sesame oil}, {Broccoli}, {Garlic}, and {Ginger}. Stir-fry until the broccoli is bright green and just tender. Pour in the teriyaki sauce and cook until glossy and thick enough to coat the tofu and broccoli.

   ~5 min

6. 6

   Fluff the rice and divide between bowls. Spoon over the sticky tofu and broccoli, then finish with {Scallions} and {Sesame seeds}.

   ~1 min