Teriyaki Tofu & Broccoli Stir-Fry
with Jasmine Rice
- Soy
- Sesame
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
It doesn’t get much more simple and delicious than this tofu and broccoli stir-fry. Our teriyaki sauce is the perfect addition, bringing tons of flavour in just one ingredient. And don’t forget the fragrant rice - the subtle heat of our punchy ginger paste adds an aromatic twist. No need to wait, dig in while it’s hot! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Jasmine rice
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 packet
Teriyaki Sauce
(Contains: Soy, Sesame; )
1 packet
Garlic Paste
1
Broccoli
1
Carrot
Nutrition Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, chop broccoli (including stalk!) into small florets. Thinly slice carrot into sticks. When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook broccoli and carrot, tossing until tender, 6-7 minutes. Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Cut plain tofu (see ingredients) into 2cm chunks. • Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Return broccoli to pan then add teriyaki sauce and a splash of water, tossing until combined, 1 minute. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender
• Divide rice between bowls. • Top with teriyaki tofu and broccoli stir-fry to serve. Enjoy! ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice spring onion. Sprinkle over spring onion and crispy shallots and tear over coriander to serve.
