Tahini Tofu & Broccoli Rice

• Jasmine Rice(250 g)
• Tofu(400 g)
• Broccoli(400 g)
• Olive oil(3 tbsp)
• Tahini(4 tbsp)
• Lemon(1)
• Garlic(2 cloves)
• Cumin(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(15 g)
• Chili flakes(½ tsp)optional

Method

1. 1

   Cook {Jasmine Rice} in a saucepan with 500ml water and half of the {Salt} until tender. Cover and boil for 12 minutes, then let it sit off the heat for 5 minutes.

   ~17 min

2. 2

   Meanwhile, cut {Tofu} into bite-size pieces, cut the {Broccoli} into small florets, mince the {Garlic}, chop the {Fresh parsley}, and juice half of the {Lemon}.

   ~10 min

3. 3

   Whisk the tahini sauce: combine {Tahini}, the lemon juice, {Garlic}, {Cumin}, the remaining {Salt}, {Black pepper}, and 3 tbsp water until smooth and pourable.

   ~2 min

4. 4

   Heat 2 tbsp of the {Olive oil} in a large frying pan over medium-high heat. Cook the {Tofu} for 5 minutes, turning occasionally, until lightly golden. Transfer to a plate.

   ~5 min

5. 5

   Add the remaining 1 tbsp {Olive oil} and the {Broccoli} to the pan. Cook for 4 minutes until bright green with golden-brown charred edges. Toss the tofu back in, add the cooked rice and half the tahini sauce, and stir for 2 minutes until everything is coated.

   ~6 min

6. 6

   Divide into bowls and spoon over the remaining tahini sauce. Finish with {Fresh parsley}, a squeeze from the remaining half {Lemon}, and {Chili flakes} if using.

   ~1 min