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Teriyaki Tofu and Broccoli Stir-fry

Crispy tofu and crunchy veg in a sticky soy and maple glaze, with rice.

Ingredients

• 400 g firm tofu
• 1 tbsp cornflour
• 2 tbsp vegetable oil
• 400 g broccoli
• 2 carrots
• 1 red pepper
• 4 spring onions
• 2 garlic cloves
• 20 g fresh ginger
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 lime
• 300 g basmati rice

Method

1. Cook the rice following the packet instructions.
2. Pat the tofu dry with kitchen paper, cut it into cubes and toss in the cornflour.
3. Cut the broccoli into florets, and slice the carrots, pepper and spring onions. Crush the garlic and grate the ginger.
4. Mix the soy sauce, maple syrup, the juice of the lime, the garlic and ginger with a splash of water to make the sauce.
5. Heat half the oil in a wok or large frying pan over a medium-high heat. Fry the tofu for 8 minutes, turning, until golden and crisp. Move to a plate.
6. Add the rest of the oil. Stir-fry the broccoli and carrots for 4 minutes, then add the pepper for 2 minutes more.
7. Return the tofu to the pan with the sauce and toss for 2 minutes until glossy.
8. Scatter with the spring onions and serve over the rice.