Japanese-Style Tofu & Baby Broccoli
with Garlic Rice & Creamy Sesame Dressing
Complete with crisp and colourful garlic-soy veggies, and a bed of fragrant jasmine rice to soak up all the beautiful flavours, fish fans will be all for this seared tofu bowl.
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 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
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.)
1
Brown Onion
1
Baby Broccoli
3
Garlic
Utensils
Cooking Steps
• Finely chop garlic.
• In a large 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 10 minutes, then remove from
heat and keep covered until rice is tender and water
is absorbed, 10 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 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 the frying pan, add Asian greens, 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, 3-4 minutes.
• Divide Japanese-style tofu, veggies and garlic rice
between plates. Drizzle over sesame dressing to
serve. Enjoy!
