We love good Teriyaki Tofu with Ginger Fried Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Plain Flour(ContainsCereals containing Gluten)
Thai Style Spice Blend(ContainsSesame)
Tenderstem Broccoli ®
Water for the Rice
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt and the star anise. Stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, drain and pat your tofu dry with some paper towel. Cut the block in half lengthways and then cut each half into 6-8 cubes. In a small bowl combine the flour and Thai spice (don't use it all if you don't like spice) and season generously with salt and pepper. Toss the tofu cubes through the flour ensuring that they are evenly coated.
Trim the bok choy then thinly slice widthways. Cut the tenderstem in half widthways. Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges. Trim the spring onion then slice thinly. Heat a large frying pan or wok on a medium-high heat (no oil). When hot add the sesame seeds and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer the sesame seeds to a small bowl.
Pop your pan/wok back onto a medium high heat and add a glug. When hot, add the tofu and stir fry until crispy all over, 8-10 mins. Once the tofu is crispy, reduce the heat then carefully add the teriyaki sauce and water (see ingredients for amount), it'll bubble vigorously so stand back! Then cook, stirring frequently, until the sauce has reduced and the tofu is glazed, 2-3 mins. Once cooked, remove the tofu and all the sauce from the pan to a bowl, cover with foil and set aside. Wipe the pan clean.
Put the frying pan back on a medium high heat, drizzle with oil. When hot add the tenderstem broccoli and stir fry until starting to brown, 2-3 mins. Add a splash of water, cover with a lid or tin foil and steam fry until the broccoli is tender, 2-3 more mins. Once tender remove the lid and add the ginger puree, lime zest, garlic and bok choy. Stir fry until the bok choy has wilted, 1-2 mins. Remove the star anise from the rice and add the rice to the pan with the veg. Stir to combine. Season with a pinch of salt and squeeze of lime juice if needed.
Share the stir fried rice and veg between your bowls. Top with the teriyaki glazed tofu. Sprinkle over the sesame seeds and spring onion and serve with any remaining lime wedges on the side for squeezing over. Enjoy!