Sweet & Sticky Tofu with Broccoli
over rice with peanuts and crispy fried onions
Broccoli really is a super vegetable! It contains a high yeild of vitamins, it's very high in fibre, and is packed with iron.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
2.5 teaspoon
Fresh ginger
10 milliliters
Soy sauce
(Contains Soy, Wheat)
1 piece
Garlic
½ sachet(s)
Gomashio
(Contains Sesame)
75 g
White long grain rice
200 g
Broccoli
½ piece
Onion
5 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
½ sachet(s)
Nasi-bami spice mix
15 g
Crispy fried onions
(Contains Wheat May be present Sesame, Gluten, Peanuts, Tree nuts)
90 g
Seasoned tofu cubes
(Contains Celery, Soy, Wheat)
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Sunflower oil
½ tablespoon
Honey [or plant-based alternative]
180 milliliters
Low sodium vegetable stock
1 tablespoon
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Chop the onion and crush or mince the garlic. Grate the ginger with a microplane, leaving the skin on.
Melt the butter in a pot or saucepan over medium-high heat. Fry the onion with half each of the garlic and ginger for 1 - 2 minutes. Add the rice, then pour in the stock. Bring to the boil, then cover with the lid and cook for 8 minutes. Remove from the heat and stir in the nasi-bami spices, then cover again and set aside for 10 minutes.
Boil plenty of salted water in a pot or saucepan. Cut the head of the broccoli into florets and dice the stem. Boil the broccoli for 5 - 7 minutes, then drain and set aside. Season to taste with salt and pepper.
In a small bowl, combine the East Asian-style sauce with the honey and the soy sauce, as well as the rest of the ginger and garlic. Transfer the flour to a deep plate and season with salt and pepper. Pat the tofu dry with kitchen paper and coat it with the flour.
Heat the sunflower oil in a frying pan over high heat and fry the tofu for 3 – 4 minutes, or until golden-brown and crispy. Add the sauce mixture and fry for 2 - 3 minutes so as to glaze the tofu.
Serve the rice on plates and top with the sticky tofu in its sauce. Garnish with the peanuts and crispy onions. Serve the broccoli alongside and garnish with the gomashio.