Step-by-Step Instructions

1. Gather frying pan and saucepans

   1 min

   Take out a frying pan (cast iron works best for charring the broccoli if you have one!) and two saucepans.

   Equipment: frying pan, saucepan

2. Slice and simmer the tofu

   15 min

   Slice the tofu lengthways into four slices (you can slice the tofu in half and then those slices in half again to make them equal. Place them into your saucepan, cover with cold water and add salt. Bring the water to a gentle simmer and continue cooking for 15 minutes. This technique of cooking tofu draws water out more evenly and tightens the protein bonds for better texture.

   Equipment: knife, saucepan

3. Cook the jasmine rice

   8 min

   Meanwhile, add the jasmine rice to your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.

   Equipment: saucepan, lid

4. Char broccoli and edamame

   8 min

   Place your frying pan over a high heat and add a drizzle of oil. While it heats up, cut the broccoli into even florets, around 3cm cubed. Fry in the pan until charred on the outside and tender (but still with some bite) in the centre, around 5-8 minutes. In the final 2 to 3 minutes, add the edamame . Season well with salt and pepper and a squeeze of half a lime and cut the remaining half into two wedges to set aside for later. Remove from the pan and set aside, and wipe the pan clean with some kitchen towel.

   Equipment: frying pan, knife, kitchen towel

5. Prepare and heat the glaze

   4 min

   Give the soy garlic dressing a good shake while the pouch is sealed (in case the cornstarch has separated while sitting in the fridge) then empty it into a small bowl. Finely slice the spring onion and stir them through the sauce in the bowl to make the tofu glaze. When the tofu, rice and vegetables are all ready to serve, heat the sauce in your frying pan for 1 to 2 minutes or until it's hot and has thickened up a little. Be careful not to cook it too high or long, or it could reduce too much.

   Equipment: bowl, knife, frying pan

6. Plate and serve the dish

   3 min

   To serve up, divide the jasmine rice between serving bowls, lay the tofu slices over the top, drizzle over the chilli & garlic glaze and finish with crispy chilli shallots . Serve the broccoli , edamame and the lime wedges alongside. Enjoy!

   Equipment: bowls