Ingredients
20 total- 1 tbsp of sesame oil
- 1 broccoli, cut into bite-sized pieces
- 3 garlic cloves, sliced, plus 1 garlic clove, crushed or grated
- 450 g of firm tofu, cut into 2cm cubes
- 3 tbsp of cornflour, plus extra 1 tbsp
- 0.5 tsp of chinese five spice
- 2.5 tbsp of olive oil
- 250 g of brown rice, rinsed
- 100 g of frozen edamame beans
- 1 onion, finely sliced
- 1 red pepper, cut into 2-3cm pieces
- 5 salad onions, chopped
- 4 large oranges, juiced, and 1 zested
- 2 tbsp of tamari
- 1 tsp of ginger, grated
- 1 tsp of rice vinegar
- 75 g of maple syrup
- 1 handful of of coriander leaves, to serve
- 2 tsp of sesame seeds, to serve
- 350 g of diced sweet potato
Method
6 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Toss the sweet potato in ½ tbsp sesame oil, season; roast for 15 mins. Add the broccoli, the sliced garlic and remaining sesame oil; cook for 20 mins.
Step 2
Meanwhile, toss the tofu with 3 tbsp cornflour and five spice; season. Drizzle with 2 tbsp olive oil; bake for 25 mins.
Step 3
Cook the rice as per pack instructions, adding the edamame for the final few mins; set aside.
Step 4
For the sauce, fry the onion in ½ tbsp olive oil for 3 mins, until soft. Add the pepper, crushed or grated garlic and salad onions; cook for 2-3 mins more.
Step 5
Mix together the orange juice and zest, tamari, ginger, vinegar and maple syrup. Add all but 1 tbsp to the pan; cook for 2-3 mins. Mix the reserved 1 tbsp with the remaining cornflour. Add to the pan; cook for 1-2 mins; stir in the tofu.
Step 6
Serve the tofu on the rice; sprinkle with coriander. Scatter the sesame seeds over the sweet potato and broccoli; serve on the side.