NZ Hainanese Chicken & Tofu Rice

• Meanwhile, trim baby broccoli, halving any thicker stalks lengthways.
• Thinly slice cucumber into rounds.
• Thinly slice spring onion (reserving the white ends) and long chilli (if using).
• Cut tofu into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing until browned, 3-4 minutes. Transfer to 
  a paper towel-lined plate.
• Half-fill a large saucepan with water, add white ends of spring onion and a generous pinch of salt, then bring to the boil over high heat. 
• Add chicken breast then reduce heat to medium-low and simmer until the chicken is cooked through, 10-14 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• While chicken is poaching, add baby broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave baby broccoli on high until just tender, 2-4 minutes.
• Drain broccoli, then return to the bowl and cover to keep warm.

• In a small heatproof bowl, microwave ginger lemongrass paste and a generous drizzle of olive oil, until fragrant, 30 seconds. Add remaining spring onion, season and stir to combine.
• In a second small bowl, combine soy sauce mix and a pinch of sugar.
• In a third small bowl, transfer over sriracha.

TIP: Cover the bowl with a lid or cling wrap as the paste might spatter!