400 g firm tofu
3 tbsp hoisin sauce
2 tsp sesame seeds
1 tbsp grated ginger
2 cloves garlic, crushed
1 red chilli, seeded and diced
1 tsp sesame oil
1 bunch spring onions, thinly sliced
250 g cooked brown rice (use a pack of ready-cooked if you like)
200 g broccolini, blanched and chopped
50 g edamame (soya) beans
1 tbsp soy sauce (or gluten-free alternative)
- Cut the tofu into wide strips, put in between two sheets of kitchen towel and weigh down with a chopping board for an hour to release some of the water.
- Heat the grill to high. Brush the pressed tofu pieces with half the hoisin, put onto an oiled baking sheet and scatter over 1 tsp sesame seeds. Grill for 6-8 minutes until turning golden and crisp. Turn over the tofu, glaze with more hoisin and scatter with a few more sesame seeds. Grill again until crisp.
- Meanwhile, fry the ginger, garlic and chilli in 1 tsp sesame oil until fragrant. Add half the spring onion and stir-fry for another minute. Add the rice and fry for 5 minutes until warmed through. Then add the blanched broccoli and edamame and season with soy sauce. Tip into bowls, top with the tofu and scatter with the remaining spring onion.