Teriyaki tofu with broccoli and sesame jasmine rice

Ingredients

For 1 serving

• Tofu180 g
• Teriyaki sauce30 g
• Broccoli150 g
• Jasmine rice50 g
• Sesame seeds5 g
• Peanut oil1 teaspoon

Contains: gluten, nuts, soy, sesame

In season: October – March

Method

1. Bring a small pan of water to the boil and cook the jasmine rice over medium heat for 12 minutes, until tender; drain and keep covered.
2. Meanwhile bring a finger of water to the boil in a pan fitted with a steamer basket. Wash the broccoli, divide into florets and steam, covered, for 6 minutes, until a knife tip slides in easily but they are still bright green.
3. Drain the tofu, pat it dry thoroughly with kitchen paper and cut into 2 cm cubes.
4. Heat the groundnut oil in a non-stick pan over medium-high heat and brown the tofu for 6 minutes, turning, until golden on all sides.
5. Lower to medium heat, pour in the teriyaki sauce and stir for 1 minute, until it thickens and glazes the tofu; any longer and the sugars burn.
6. Meanwhile toast the sesame seeds in a dry small pan for 1 minute, until golden. Serve the tofu with the rice sprinkled with sesame and the broccoli.