Teriyaki Tofu & Vegetable Bowl

• Jasmine Rice(250 g)
• Tofu(400 g)
• Broccoli(250 g)
• Carrot(2)
• Bell pepper(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Mirin(3 tbsp)
• Honey(2 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} in a saucepan with 500ml water and a pinch of salt according to the pack instructions until tender.

   ~12 min

2. 2

   While the rice cooks, pat {Tofu} dry and cut into bite-size pieces. Slice the {Broccoli} into small florets, peel and thinly slice the {Carrot}, thinly slice the {Bell pepper}, mince the {Garlic}, grate the {Ginger}, and thinly slice the {Scallions}.

   ~10 min

3. 3

   In a small bowl, whisk together the {Soy sauce}, {Mirin}, {Honey}, {Rice Vinegar}, {Cornstarch}, and 3 tbsp water until smooth.

   ~2 min

4. 4

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

   ~6 min

5. 5

   Add the {Sesame oil}, {Broccoli}, {Carrot}, and {Bell pepper} to the pan. Stir-fry until the vegetables are crisp-tender. Add the {Garlic} and {Ginger} for the last minute.

   ~5 min

6. 6

   Pour in the teriyaki sauce and cook, tossing, until it turns glossy and coats the tofu and vegetables. Divide the rice between bowls, spoon over the teriyaki tofu mixture, and finish with the {Scallions} and {Sesame seeds}.

   ~7 min