Ginger tofu rice bowls

What you’ll need

Lidded saucepan; Large non-stick frying pan with lid; Clean kitchen towel or kitchen paper; Measuring jug, spoons, board and knife.

Ingredients

• 150 g dry long-grain rice
• Water for rice, according to the packet
• 300 g firm tofu, drained
• 250 g broccoli, cut into small florets with thinly sliced tender stems
• 1 tablespoon neutral cooking oil
• 15 g fresh ginger, peeled and finely grated
• 1 garlic clove, finely grated
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 60 ml water for the sauce
• 60 ml water for the broccoli
• 2 spring onions, thinly sliced

Let’s make dinner.

1. Cook the rice with the amount of water and timing on its packet. Meanwhile, pat the tofu dry and cut into approximately 2 cm cubes. Mix the ginger, garlic, soy sauce, lime juice, sugar and 60 ml sauce water in a small jug.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the tofu in one layer. Cook for 8–10 minutes, turning occasionally after each face develops colour. Transfer to a clean plate.
3. Put the broccoli and its 60 ml water in the pan. Cover and cook over medium heat for 4–6 minutes, until the stems are just tender. Uncover and allow excess water to evaporate.
4. Return the tofu to the pan. Stir the sauce again, pour it in and simmer for 2–3 minutes, turning the tofu gently, until everything is hot and coated. Reduce the heat if the sauce evaporates too quickly.
5. Divide the cooked rice between two bowls. Add the tofu, broccoli and pan sauce, then finish with the spring onions.