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Ingredients
- 1 tbsp extra virgin olive oil
- 1 400g block extra firm tofu , cubed
- 2 tbsp soy sauce , or gluten-free tamari if required
- 3 tbsp cornstarch or arrowroot starch
- 1 cup brown rice , rinsed
- 2 cups water
- ½ tsp sea salt
Sauce
- 3 tbsp rice vinegar
- 2 tbsp mirin sweet rice wine
- 3 tbsp coconut sugar
- 1 tbsp soy sauce , or gluten-free tamari if required
- 2 tsp hot sauce
- ½ cup water
- 1 tsp cornstarch
Vegetables
- 1 tbsp extra virgin olive oil
- 2 garlic cloves , finely chopped
- 1 tbsp ginger , finely chopped
- 2 heads of broccoli , cut into florets
- 6 oz snow peas
Ingredients
Sauce
Vegetables
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Instructions
- Preheat the oven to 400F. Line a baking tray with parchment paper and grease with olive oil.
- In a large bowl, toss the cubed tofu with soya sauce and cornstarch to coat. Transfer to the baking tray. Bake for 30 minutes, or until crispy.
- Meanwhile, make the rice: combine the rice, water, and salt in a saucepan over medium high heat. Bring to a boil, and reduce to simmer, covered for 20 to 50 minutes, or until fully cooked. Set aside.
- In a small bowl, whisk together the rice vinegar, rice wine, coconut sugar, soya sauce, hot sauce, water, and cornstarch. Set aside.
- Heat the extra virgin olive oil in a large skillet. Add the garlic and ginger, cooking for 2 to 3 minutes until fragrant. Add the broccoli and snow peas. Cook for 4 to 5 minutes until bright green, and slightly tender.
- Re-whisk the sauce if it has separate, and pour into the skillet, stirring constantly. The sauce will thicken. Add the cooked tofu to the pan. Season to taste.
- Serve the vegetables and tofu with brown rice.