Crispy tofu bowl with broccoli and sesame sauce

Ingredients

For 1 serving

• Brown rice65 g
• Tofu150 g
• Broccoli150 g
• Cornstarch1 teaspoon
• Tahini12 g
• Soy sauce15 ml
• Lemon juice1 tablespoon
• Peanut oil5 g
• Sesame seeds4 g

Contains: gluten, nuts, soy, sesame

In season: October – April

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper. Rinse the brown rice, add it to a pan of boiling water and cook over medium heat for 35–40 minutes, until tender but firm; drain.
2. Meanwhile drain the tofu, pat it dry with kitchen paper and cut it into 2 cm cubes; wash the broccoli and divide it into small florets.
3. Put the tofu and broccoli in a bowl, toss them with the groundnut oil and dust the tofu with the cornflour, stirring until evenly coated: the cornflour is what makes it crisp.
4. Spread everything on the tray in a single layer and bake for 25 minutes, turning halfway, until the tofu is golden and crisp and the broccoli tips are charred.
5. Meanwhile mix the tahini with the soy sauce, lemon juice and water, a spoonful at a time, until you have a smooth, pourable sauce.
6. Assemble the bowl with the rice, tofu and broccoli, drizzle with the sauce and finish with the sesame seeds.