Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Boil your kettle, then take out two frying pans and a saucepan. Shake the teriyaki sauce pouch well before using, in case any of the cornflour has separated from the dressing while chilled.

STEP 2

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Place the sushi rice in a small saucepan and pour over 2.5x its volume in water from your kettle. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.

STEP 3

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Tear the tofu into bite-sized chunks with your hands and heat a drizzle of oil in each of your two frying pans over a medium heat. 

STEP 4

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Add the tofu to one of your frying pans and fry until golden and crispy on all sides, around 10 minutes. Remove from the pan and set aside. Add the teriyaki sauce to the pan and cook until the sauce has thickened a little (1-2 minutes), then take the pan off the heat, add the crispy tofu back into the pan and stir it through the sauce until well coated.

STEP 5

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Meanwhile add the broccoli to your other pan and fry on all sides until tender but al dente. Season to taste with salt and pepper. Finely slice the spring onion while everything cooks. You can chop the broccoli up into bite-sized pieces before serving if you prefer.

STEP 6

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Divide the sushi rice, purple sprouting broccoli and pickled cabbage between serving bowls. Top with the teriyaki tofu, spoon over any extra sauce, then sprinkle over the sliced spring onion and sesame seeds to garnish. Enjoy!