Bought teriyaki sauce is the secret to this fuss-free dinner and it adds a lovely flavour to the tofu. Using extra firm tofu is important here as it will not fall apart on cooking and crisps up nicely.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
45 mins
Cal/Serv:
604
Ingredients
3Tbsp.
toasted sesame oil
2
x 280g packs extra firm tofu, we used The Tofoo Co., see intro
4Tbsp.
cornflour
300g
Tenderstem broccoli, roughly chopped
4
spring onions, finely sliced
1
red chilli, deseeded and finely sliced
125g
teriyaki sauce, we used Lee Kum Kee (suitable for vegans)
2
x 250g pouches microwave basmati rice
1Tbsp.
black sesame seeds
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Pour the oil into a large roasting tin and heat in the oven for 10min.
Step 2Pat the tofu dry with kitchen paper and cut each block into 3 thick slices. Pat dry again with kitchen paper. Next, cut each slice diagonally into 2 triangles.
Step 3Measure the cornflour on to a lipped plate or into a shallow bowl and mix in plenty of seasoning. Working a couple of tofu triangles at a time, toss in the seasoned cornflour to coat, gently shaking off any excess.
Step 4Carefully remove the tin from the oven. Add the tofu and turn to coat in the oil. Return to the oven for 10min, or until starting to crisp up.
Step 5Remove the tin from the oven and add the broccoli, most of the spring onions and all the chilli. In a small jug, mix the teriyaki sauce with 3tbsp just-boiled water and pour into the tin. Mix gently to combine. Return to the oven for 15min, or until the broccoli is tender.
Step 6Remove the tin from the oven and push the tofu mixture to 1 side, so about 1/3 of the tin is empty. Add the rice to the empty part of the tin and break up any clumps with a fork. Drizzle 2tbsp water over the rice.
Step 7Return to the oven for 5-10min, or until the rice is piping hot. Scatter over the remaining spring onions and the sesame seeds. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
