Sticky Teriyaki Tofu Bowl With Purple Sprouting Broccoli & Pickled Cabbage Over Sushi Rice

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 two frying pans and a saucepan. Shake the teriyaki sauce pouch well before using, in case any of the cornflour has separated from the dressing while chilled.

STEP 2

Rinse the sushi rice under cold water until the water runs mostly clear, then drain well. Add to a saucepan with 1.25~1.5x its volume of cold water and, if you have time, leave to soak for 10–15 minutes. Bring to a boil over medium heat, then cover, reduce the heat to low, and cook for 10 minutes without lifting the lid.

Turn off the heat and leave to steam, covered, until ready to serve.

STEP 3

Tear the tofu into bite-sized chunks with your hands and heat a drizzle of oil in each of your two frying pans over a medium heat. 

STEP 4

Add the tofu to one of your frying pans and fry until golden and crispy on all sides, around 10 minutes. Remove from the pan and set aside. Add the teriyaki sauce to the pan and cook until the sauce has thickened a little (1-2 minutes), then take the pan off the heat, add the crispy tofu back into the pan and stir it through the sauce until well coated.

STEP 5

Meanwhile add the broccoli to your other pan and fry on all sides until tender but al dente. Season to taste with salt and pepper. Finely slice the spring onion while everything cooks. You can chop the broccoli up into bite-sized pieces before serving if you prefer.

STEP 6

Divide the sushi rice, sautéed broccoli and pickled cabbage between serving bowls. Top with the teriyaki tofu, spoon over any extra sauce, then sprinkle over the sliced spring onion and sesame seeds to garnish. Enjoy!