Chilli Garlic Glazed Tofu With Sticky Rice, Charred Broccoli, Edamame & Crispy Chilli Shallots
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a frying pan (cast iron works best for charring the broccoli if you have one!) and two saucepans.Ā
STEP 2
Slice the tofu lengthways into four slices (you can slice the tofu in half and then those slices in half again to make them equal. Place them into your saucepan, cover with cold water and add salt. Bring the water to a gentle simmer and continue cooking for 15 minutes. This technique of cooking tofu draws water out more evenly and tightens the protein bonds for better texture.
STEP 3
Meanwhile, add theĀ jasmineĀ riceĀ to your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.
STEP 4
Place your frying pan over a high heat and add a drizzle of oil. While it heats up, cut theĀ broccoliĀ into even florets, around 3cm cubed. Fry in the pan until charred on the outside and tender (but still with some bite) in the centre, around 5-8 minutes. In the final 2 to 3 minutes, add theĀ edamame. Season well with salt and pepper and a squeeze of half aĀ limeĀ and cut the remaining half into two wedges to set aside for later. Remove from the pan and set aside, and wipe the pan clean with some kitchen towel.Ā
STEP 5
Give theĀ soy garlic dressingĀ a good shake while the pouch is sealed (in case the cornstarch has separated while sitting in the fridge) then empty it into a small bowl. Finely slice theĀ springĀ onionĀ and stir them through the sauce in the bowl to make the tofu glaze. When the tofu, rice and vegetables are all ready to serve, heat the sauce in your frying pan for 1 to 2 minutes or until it's hot and has thickened up a little. Be careful not to cook it too high or long, or it could reduce too much.
STEP 6
To serve up, divide theĀ jasmineĀ riceĀ between serving bowls, lay theĀ tofuĀ slices over the top, drizzle over theĀ chilli & garlic glazeĀ and finish withĀ crispy chilli shallots. Serve theĀ broccoli,Ā edamameĀ and theĀ limeĀ wedges alongside. Enjoy!
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Chilli Garlic Glazed Tofu With Sticky Rice, Charred Broccoli, Edamame & Crispy Chilli Shallots
Chilli Garlic Glazed Tofu With Sticky Rice, Charred Broccoli, Edamame & Crispy Chilli Shallots
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a frying pan (cast iron works best for charring the broccoli if you have one!) and two saucepans.Ā
STEP 2
Slice the tofu lengthways into four slices (you can slice the tofu in half and then those slices in half again to make them equal. Place them into your saucepan, cover with cold water and add salt. Bring the water to a gentle simmer and continue cooking for 15 minutes. This technique of cooking tofu draws water out more evenly and tightens the protein bonds for better texture.
STEP 3
Meanwhile, add theĀ jasmineĀ riceĀ to your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.
STEP 4
Place your frying pan over a high heat and add a drizzle of oil. While it heats up, cut theĀ broccoliĀ into even florets, around 3cm cubed. Fry in the pan until charred on the outside and tender (but still with some bite) in the centre, around 5-8 minutes. In the final 2 to 3 minutes, add theĀ edamame. Season well with salt and pepper and a squeeze of half aĀ limeĀ and cut the remaining half into two wedges to set aside for later. Remove from the pan and set aside, and wipe the pan clean with some kitchen towel.Ā
STEP 5
Give theĀ soy garlic dressingĀ a good shake while the pouch is sealed (in case the cornstarch has separated while sitting in the fridge) then empty it into a small bowl. Finely slice theĀ springĀ onionĀ and stir them through the sauce in the bowl to make the tofu glaze. When the tofu, rice and vegetables are all ready to serve, heat the sauce in your frying pan for 1 to 2 minutes or until it's hot and has thickened up a little. Be careful not to cook it too high or long, or it could reduce too much.
STEP 6
To serve up, divide theĀ jasmineĀ riceĀ between serving bowls, lay theĀ tofuĀ slices over the top, drizzle over theĀ chilli & garlic glazeĀ and finish withĀ crispy chilli shallots. Serve theĀ broccoli,Ā edamameĀ and theĀ limeĀ wedges alongside. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a frying pan (cast iron works best for charring the broccoli if you have one!) and two saucepans.Ā
STEP 2
Slice the tofu lengthways into four slices (you can slice the tofu in half and then those slices in half again to make them equal. Place them into your saucepan, cover with cold water and add salt. Bring the water to a gentle simmer and continue cooking for 15 minutes. This technique of cooking tofu draws water out more evenly and tightens the protein bonds for better texture.
STEP 3
Meanwhile, add theĀ jasmineĀ riceĀ to your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.
STEP 4
Place your frying pan over a high heat and add a drizzle of oil. While it heats up, cut theĀ broccoliĀ into even florets, around 3cm cubed. Fry in the pan until charred on the outside and tender (but still with some bite) in the centre, around 5-8 minutes. In the final 2 to 3 minutes, add theĀ edamame. Season well with salt and pepper and a squeeze of half aĀ limeĀ and cut the remaining half into two wedges to set aside for later. Remove from the pan and set aside, and wipe the pan clean with some kitchen towel.Ā
STEP 5
Give theĀ soy garlic dressingĀ a good shake while the pouch is sealed (in case the cornstarch has separated while sitting in the fridge) then empty it into a small bowl. Finely slice theĀ springĀ onionĀ and stir them through the sauce in the bowl to make the tofu glaze. When the tofu, rice and vegetables are all ready to serve, heat the sauce in your frying pan for 1 to 2 minutes or until it's hot and has thickened up a little. Be careful not to cook it too high or long, or it could reduce too much.
STEP 6
To serve up, divide theĀ jasmineĀ riceĀ between serving bowls, lay theĀ tofuĀ slices over the top, drizzle over theĀ chilli & garlic glazeĀ and finish withĀ crispy chilli shallots. Serve theĀ broccoli,Ā edamameĀ and theĀ limeĀ wedges alongside. Enjoy!