Crispy Tofu with Sesame Rice

• 300 gdried jasmine rice
• 400 gfirm tofu, pressed and cubed
• 50 gcornflour
• 1 tbsprice wine vinegar
• 1medium carrot, batons
• 1 tbspgarlic-infused oil
• 20 gfresh ginger, grated
• 15 gspring onion green tops, sliced
• 1 tbspmaple syrup
• 1 tbspsesame oil
• 3 tbsptamari
• 200 gbaby bok choy, halved
• 1 tbsptoasted sesame seeds (optional) (optional)
• 1lime, zest and juice
• Fine salt and black pepper

Method

1. 1Rinse the jasmine rice until the water runs clear, then cook according to pack instructions until fluffy and separate. Tip it onto a tray and spread it out for a minute to release steam; that's the difference between distinct grains and a claggy clump. Keep warm.
2. 2Press the tofu hard between a couple of clean tea towels for 10 minutes. Cut into cubes, season generously with salt and pepper, then toss in the cornflour until every face is evenly dusted.
3. 3Heat the garlic-infused oil in a non-stick frying pan over medium-high heat. Fry the tofu in two batches, leaving clear space between the cubes; crowd the pan and you'll steam the tofu instead of crisping it. Cook for 6–8 minutes per batch, turning to colour the faces until deeply golden and shatter-crisp at the edges. Lift onto a plate.
4. 4Whisk the tamari, maple syrup, sesame oil, rice wine vinegar and grated ginger together in a small bowl. The vinegar isn't optional seasoning; it's what stops the glaze tasting flatly sweet. Reserve a couple of teaspoons for finishing.
5. 5Stir-fry the bok choy and carrot batons in the same hot pan over high heat until the leaves wilt and the stems stay crisp-tender, 2–3 minutes. Toss in most of the spring onion greens at the end; they want heat, not cooking.
6. 6Return the tofu to the pan and pour over the glaze. Toss gently for 30–60 seconds until it bubbles, thickens and lacquers every piece. Taste the glaze; most of the salt comes from the tamari, but a final pinch of salt and a crack of pepper ties it together.
7. 7Pile the rice into bowls, spoon the glazed tofu and vegetables on top, and drizzle with the reserved glaze. Add the optional toasted sesame seeds if using and remaining spring onion greens, then finish with the lime zest and juice over each bowl to cut the sweetness.

Per serving

kcal

564

protein

25.1g

fibre

5.2g

carbs

83.6g

fat

16.3g