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
3 Tbsp. toasted sesame oil
2 x 280g packs extra firm tofu, we used The Tofoo Co., see intro
4 Tbsp. cornflour
300 g Tenderstem broccoli, roughly chopped
4 spring onions, finely sliced
1 red chilli, deseeded and finely sliced
125 g teriyaki sauce, we used Lee Kum Kee (suitable for vegans)
2 x 250g pouches microwave basmati rice
1 Tbsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former 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.
