Teriyaki tofu with broccoli and brown rice

Ingredients

For 1 serving

• Tofu150 g
• Broccoli150 g
• Brown rice65 g
• Teriyaki sauce2 tablespoons
• Cornstarch1 teaspoon
• Peanut oil2 teaspoons
• Sesame seeds1 teaspoon

Contains: gluten, nuts, soy, sesame

In season: October – March

Method

1. Bring a pan of water to the boil, rinse the brown rice and cook it for about 30 minutes, until tender but firm to the bite; drain.
2. Meanwhile, pat the tofu very dry with kitchen paper, cut it into roughly 2 cm cubes and toss in the cornflour. Cut the broccoli into small florets.
3. Heat the groundnut oil in a non-stick pan over medium-high heat and fry the tofu for 7 minutes, turning often, until crisp on all sides.
4. Add the broccoli florets with 2 tablespoons of water, cover and cook for 4 minutes, until the broccoli is tender but still green.
5. Pour in the teriyaki sauce and toss for 1 minute, until everything is shiny and well glazed.
6. Serve on the rice with the sesame seeds.