Teriyaki Tofu & Garlic Rice

• Meanwhile, thinly slice carrot into half-moons.
• Chop broccoli (including stalk!) into small 
florets.
• Pat dry plain tofu (see ingredients) with a 
paper towel, then cut into 2cm chunks.

• In a large frying pan, heat a generous drizzle of 
olive oil over medium-high heat.
• When oil is hot, cook tofu, turning occasionally, 
until golden, 4-5 minutes.
• Add sweet soy seasoning and toss until 
fragrant, 1 minute. Transfer to a plate. 

• Return the frying pan to medium-high heat with 
a drizzle of olive oil.
• Cook carrot and broccoli, tossing, until tender, 
6-7 minutes.
• Add remaining garlic and baby leaves and cook 
until fragrant and slightly wilted, 1 minute. 

• Add teriyaki sauce, soy sauce mix, a drizzle of 
rice wine vinegar and a splash of water. Toss 
to combine.