Serves 4
STEP 1
Preheat the oven to 180C (fan oven)
Rince the sushi rice under cold running water for 30 seconds and set aside and allow to drain fully
Add the drained rice with 400ml cold water and a generous pinch of salt to a lidded pot and bring to the boil over a high heat.
STEP 2
Once boiling reduce the heat to low until very gently bubbling and cook covered for 15 minutes
After 15 minutes, remove the pot from the ehat and keep covered for a further 10 minutes before service. This is the sticky rice.
STEP 3
Peel and finely chop the ginger and garlic.
Heat a large frying pan with vegetable oil. Once hot, add the garlic, ginger and cook for 2-3 minutes until fragrant.
STEP 4
Once fragrant, add the soy sauce, mirin, Chinese rice wine, agave and 2tbsp sugar
Increase the heat to high and cook for 1-2 minutes stirring constantly or until thickened.
Once thickened, pour in to a bowl and keep to once side. This is the teriyaki sauce. Wipe the pan clean and save it for later.
STEP 5
Add the tender stem broccoli to a baking tray. Put the tray in the oven for 10 minutes or until the broccoli is crisp and cooked through.
Meanwhile, drain the tofu and in to 12 slices length ways and dry thoroughly using paper towel.
Put the corn flour on a plate and press each slice of tofu in to the cornflour firmly until evenly coated all over.
STEP 6
Return the pan to a high heat with a generous drizzle of vegetable oil.
Once the pan is hot, add the now coated tofu and cook for 3-4 minutes each side or until browned and crispy
Whilst the tofu is cooking, slice the spring onions finely.
STEP 7
Once the tofu is crispy, reduce the heat to low and add 2 tbsp of the teriyaki sauce to the tofu and stir to ensure that the tofu is coated.
Once the broccoli is cooked, add the toasted sesame oil and seeds to the tray and mix it up.
STEP 6
Serve the tofu with the rice and broccoli to the side. Spoon the remaining teriyaki sauce over the tofu, garnish with spring onion