Chilli Garlic Glazed Tofu With Sticky Rice, Charred Broccoli, Edamame & Crispy Chilli Shallots

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Take out a frying pan (cast iron works best for charring the broccoli if you have one!) and two saucepans. 

STEP 2

Slice the tofu lengthways into four fillet-like pieces. Place them in a saucepan, cover with cold water, and add salt. Bring the water to a gentle simmer and cook for 15 minutes. This technique draws out the water more evenly and tightens the protein bonds, giving the tofu a better texture.

Alternatively, drizzle a little neutral oil into a frying pan and fry the tofu over medium heat for 5–6 minutes, turning halfway through, until both sides are lightly golden.

STEP 3

Meanwhile, add the jasmine rice to your smaller saucepan and cover with 1.25x-1.5x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.

STEP 4

Place your frying pan over a high heat and add a drizzle of oil. While it heats up, cut the broccoli into even florets, around 3cm cubed. Fry in the pan until charred on the outside and tender (but still with some bite) in the centre, around 5-8 minutes. In the final 2 to 3 minutes, add the edamame. Season well with salt and pepper and a squeeze of half a lime and cut the remaining half into two wedges to set aside for later. Remove from the pan and set aside, and wipe the pan clean with some kitchen towel. 

STEP 5

Once the tofu is ready, remove it from the saucepan and set aside. Place the saucepan back over low heat and add the chilli garlic soy glaze. Finely slice the spring onion, add it to the sauce, and simmer gently for 1–2 minutes to thicken a little, but take care not to reduce it too much.

To serve up, divide the jasmine rice between serving bowls, lay the tofu slices over the top, drizzle over the  chilli garlic soy glaze and finish with crispy chilli shallots. Serve the broccoli, edamame and the lime wedges alongside. Enjoy!