Hoisin Glazed Tofu Bowls with Broccoli & Japanese Mayo

Ready in 30 minutes • Serves 4
This dish most recently appeared in Bargain Box (3 Nights For 4) on Sunday, November 14, 2021.

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This flavour packed dish is all about contrasts. Enjoy the savoury-sweetness of the glazed tofu enhanced by the refreshing crunch of broccoli and the rich flavour of Japanese mayo drizzled on top. A flavour-texture combo that may just knock your tastebuds out!

Ingredients

Rice

2 1/4 cup boiling water
300g short grain rice

Broccoli

2 broccoli, cut into florets & stalk diced
1 drizzle of oil
1 pack chopped cashew nuts

To Serve

100g Japanese mayo

Tofu

1 pack Japanese spiced flour
1 drizzle of oil
1 spring onion, thinly sliced
200g hoisin sauce
1 pack tofu, diced 2cm

Steps

Preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Pat tofu dry and dice 2cm. Toss tofu with Japanese spiced flour and a pinch of salt in a medium bowl. Transfer to a lined oven tray and drizzle with oil. Bake for 15-20 minutes, until golden and crispy. Slice spring onion. When tofu is cooked, toss with spring onion and hoisin sauce to coat.
Cut broccoli into florets. Heat oil in a large fry-pan on high heat and stir-fry broccoli for about 4 minutes, until starting to soften. Add cashews and cook a further 1-2 minutes, until nuts are toasted and broccoli is tender. Season to taste with salt and pepper.
Rice topped with tofu, broccoli and Japanese mayo.

Nutritional Information

Energy	3654 kj 873 kcal
Protein	31.0g
Carbohydrate	99.0g
Fat	34.3g