Method:
1. Extract any excess water in the tofu by applying equal pressure on each side with a paper towel.
2. Dice the tofu into equal-sized cubes. Set aside.
3. To a medium-sized bowl, add the cornstarch, water, and salt to taste to the tofu, mixing well to ensure the tofu is evenly coated.
4. To a large pan on medium heat, saute the olive oil with the diced spring onions.
5. Then add the tofu to the pan and saute for 4-5 minutes or until lightly golden on each side.
6. Meanwhile, cook the rice per the packet's instructions.
7. To a medium-sized bowl, combine the sauce ingredients. Set aside.
8. Meanwhile, chop the broccoli and add to the pan, lightly charring the broccoli.
9. To the pan, drizzle the sauce over the crispy tofu and charred broccoli, ensuring they are equally coated.
9. Add the cooked rice, sesame tofu and broccoli, and serve with fresh coriander, sesame seeds and diced spring onions.
Note:
- Sodium-reduced soy sauce - If you are clinically required to be strictly gluten-free, please swap the soy sauce for coconut aminos.
- Evergreen extra firm tofu - If you're not using this brand, please ensure your tofu is non-GMO and is calcium-fortified (300-400 mg of calcium per serving).