Huli Huli Glazed Tofu with Jasmine Rice and Salsa

Huli Huli Glazed Tofu with Jasmine Rice and Salsa

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 25, 2018.
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If the tofu is beginning to stick, add more oil to the pan during cooking.

Ingredients

Jasmine Rice

  • 1 cup jasmine rice
  • 1½ cups water

Salsa

  • ½ capsicum
  • ½ telegraph cucumber
  • ½ bag rocket
  • 2 tablespoons finely chopped mint leaves
  • 2 teaspoons vinegar (e.g. red wine, rice wine)
  • 1 tablespoon olive oil

Huli Huli Glazed Tofu

  • 275g tofu
  • ¼ cup cornflour
  • 1 tablespoon finely grated ginger
  • 2 tablespoons brown sugar
  • 1 can pineapple pieces, roughly chopped (reserve juice)
  • 2 tablespoons reserved pineapple juice
  • 2 teaspoons soy sauce
  • 1 tablespoon tomato sauce
  • 1 teaspoon rice wine vinegar
  • ½ capsicum, diced 1cm
  • ¼ teaspoon salt

Steps

  1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice cooks, dice capsicum and cucumber 1cm, finely chop rocket and toss with mint, vinegar and olive oil in a shallow bowl. Season to taste and set aside.
  3. Pat tofu dry and dice 1.5cm, place in a medium bowl and toss in cornflour and season.
  4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook tofu for about 6 minutes, turning occasionally, until browned. While tofu cooks, combine remaining glazed tofu ingredients in a small bowl.
  5. Once tofu has browned, pour glaze mixture into pan on medium heat. Cook for about 2 minutes, until glaze has thickened but is still saucy. Season to taste.
  6. To serve, place ¾ cup jasmine rice in each bowl and top with Huli Huli glazed tofu. Scatter with salsa.