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
1
Japanese Tofu
1 packet
Sesame Dressing
1
Brown Onion
1
Baby Broccoli
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 Japanese 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!
