Hoisin Tofu, Broccoli, Rice

Ingredients

• tofu (2 packs)
• broccoli (2 heads)
• garlic (4 cloves)
• hoisin sauce (200ml)
• rice (200g, allowing 50g dry per person)
• cornflour (3-4 tbsp)
• soy sauce (2 tbsp)
• sesame oil (2 tsp)
• maple syrup (1 tbsp)
• water (50ml)
• spring onions

Method

Cook the Tofu

1. Chop the tofu into 1x1 cm cubes.
2. Coat the tofu in the soy sauce and cornflour in a bowl.
3. Transfer the tofu to a tray and drizzle with a small amount of olive oil.
4. Cook until golden, coated, and crispy in the oven, about 20 minutes.

Cook the Rice and Broccoli

1. Once the tofu is in the oven, rinse and chop the broccoli.
2. Rinse 200g rice, then put it in the bottom of a steamer and cook for 5 minutes.
3. Add the broccoli to the top portion of the steamer, put the lid on, and continue cooking until the rice and broccoli are tender.

Make the Hoisin Sauce

1. While the rice, broccoli, and tofu cook, heat 2 tsp sesame oil in a small pan over a low heat. Add 4 finely chopped garlic cloves and cook gently for 1 minute, until fragrant but not browned. This softens the garlic's sharp raw flavour without making it bitter.
2. Stir in 200ml hoisin sauce, 50ml water, and 1 tbsp maple syrup.
3. Warm for 30 to 60 seconds, stirring, just until the sauce is loosened and heated through. It does not need to simmer. Remove it from the heat and cover the pan to keep it warm.

Finish and Serve

1. Once the tofu is cooked, add it to the sauce and stir until evenly coated. Add more hoisin sauce if the mixture looks too dry.
2. Divide the cooked rice and broccoli between serving bowls, then add the hoisin tofu.