Crispy Tofu Teriyaki Bowls

Ingredients

• 700 gextra-firm tofu, extra-firm, pressed and cubed
• 2½ tbspcornstarch
• 1¼ tbspcanola or avocado oil
• 2¾ tbsplow-sodium soy sauce
• 1½ tbsppure maple syrup
• 2 tsprice vinegar
• 1¾ tbspfresh ginger, grated, grated
• 2cloves garlic, grated
• 200 gdry brown rice, dry
• 200 gshelled edamame (frozen)
• 300 gbroccoli florets, florets
• 2 tspsesame seeds
• 1¼green onions

Method

1. Rinse the brown rice and cook it in 500 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 30 minutes, then rest covered for 10 minutes.

   30 min timer

2. Press the tofu: wrap it in a clean towel, set a heavy pan or a few cans on top and leave for 15 minutes. Cut into 2 cm (3/4 inch) cubes and toss with the cornstarch until coated.

3. Heat the oil in a large non-stick skillet over medium-high heat until shimmering.

4. Add the tofu in a single layer and fry, turning every 2 minutes, until crisp and golden on all sides, about 10 minutes. Move to a plate lined with paper towel.

   10 min timer

5. Steam the broccoli and edamame: bring 2.5 cm (1 inch) of water to a boil over high heat in a pot with a steamer basket, add the vegetables, cover and steam for 4 minutes until bright green and tender-crisp.

   4 min timer

6. Wipe the skillet, add the soy sauce, maple syrup, rice vinegar, ginger, garlic and 60 ml (1/4 cup) of water and simmer over medium heat for 2 to 3 minutes until slightly syrupy. Add the tofu and toss to glaze.

   3 min timer

7. Serve the tofu over the rice with the broccoli and edamame, and finish with sesame seeds and sliced green onion.

Storing and reheating

Keeps 4 days.