Ingredients:

  • 1 lb extra-firm tofu, pressed and cubed
  • 3 tbsp cornstarch
  • 1 tbsp avocado oil
  • 0.5 tsp sea salt
  • 0.5 cup soy sauce or tamari
  • 0.25 cup mirin
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 tbsp maple syrup or honey
  • 1 tsp toasted sesame oil
  • 2 large heads of broccoli, cut into florets
  • 2 cups cooked jasmine rice
  • 1 tsp toasted sesame seeds for garnish
  • 2 stalks scallions, sliced for garnish

Instructions:

  1. Wrap the extra-firm tofu block in a lint-free towel and place a heavy weight on top for at least 15 minutes to remove excess moisture.
  2. Once pressed, cube the tofu into 2cm squares and toss in a bowl with cornstarch and sea salt until every side is dry and powdery.
  3. In a small jug, whisk together the soy sauce, mirin, grated ginger, minced garlic, and maple syrup to create the teriyaki glaze.
  4. Heat avocado oil in a large skillet over medium-high heat. Add tofu in a single layer and cook for 8 minutes until all sides are golden and crackling.
  5. While tofu sears, place broccoli florets in a steamer basket over boiling water and steam for 4 minutes until bright green and just tender to a fork.
  6. Pour the teriyaki sauce mixture into the skillet with the crispy tofu. Cook for 2-3 minutes until the sauce bubbles and transforms into a thick, glossy glaze.
  7. Remove from heat and stir in the toasted sesame oil. Serve the tofu and steamed broccoli over bowls of fluffy jasmine rice, garnished with sesame seeds and scallions.