Japanese-Style Tofu & Baby Broccoli
with Garlic Rice & Creamy Sesame Dressing
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1
Brown Onion
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Baby Broccoli
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Sesame Dressing
(Contains: Gluten, Soy, Wheat, Eggs, Sesame; May be present: Milk.)
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, trim baby broccoli and cut into thirds. Roughly chop Asian greens. • Thinly slice brown onion (see ingredients). • Cut plain tofu (see ingredients) into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli and onion, tossing, until tender, 4-5 minutes
• To frying pan, add Asian greens and remaining garlic and the soy sauce. Cook until fragrant and wilted, 1-2 minutes. • Season with salt and pepper. Transfer veggies to a plate. Cover to keep warm.
• Return pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.
• Divide Japanese-style tofu, veggies and rice between plates. • Drizzle with sesame dressing to serve. Enjoy!
