Tender broccoli crowns lightly cooked and coated in teriyaki sauce with crispy tofu, served over a bed of fluffy brown jasmine rice.
140g (4.9oz) brown jasmine rice
½ tsp unrefined sesame oil
1 square of extra-firm tofu
1 tsp of finely grated fresh ginger
2 garlic cloves, coarsely grated
1 tsp sea salt
½ tsp pepper
1 large broccoli crown, chopped 240 milliliters (8 fluid ounces) of teriyaki sauce
1/2 teaspoon white or black sesame seeds
micro broccoli greens, as a garnish
How to prepare it:
Begin by adding the rice and 12 teaspoons of sesame oil to a medium-sized pot. Prepare according to package instructions.
Prepare the tofu by draining and pressing until the majority of excess water has been extracted. Cube the tofu into approximately 12-inch cubes and set them in a small mixing dish. Toss together the grated ginger, garlic, salt, and pepper in the mixing bowl. In the oven or air fryer, brown the tofu at 180°C/350°F/Gas 4 for 19 to 21 minutes, monitoring periodically.
Cut broccoli into bite-sized florets, then rinse and drain it. The strainer must be able to fit over the boiling rice. This will allow the rice scent to impart a pleasant sesame flavor to the broccoli. Cover and steam for approximately 5 minutes, or until tender but not soft.
Combine the steamed broccoli and crispy tofu with 240ml (8 fl oz) of teriyaki sauce in a saucepan. Stir over low heat until all ingredients are uniformly covered.
Add rice to a serving bowl before layering the tofu and broccoli on top. Adding sesame seeds and microgreens enhances the freshness of the dish.