Ingredients
1 tsp Sriracha
1/2 Tbsp Cornflour
2 Tbsp Reduced salt soy sauce
1/2 Tbsp Fresh ginger
2 tsp Maple syrup
1/4 cup Brown rice
1 cup Broccoli
1/4 sml Avocado
2 tsp Rice bran oil
1/4 cup Panko bread crumbs
1 Tbsp Oat milk
1/4 cup Plain flour
200g Firm tofu
1 Tbsp Rice wine vinegar
1/2 Tbsp Brown sugar
40g Cucumber
1 Radish
1/2 sml Chilli
1 Tbsp Sesame seeds
1 Tbsp Lime juice
Methods
Instructions
Prepare rice as per packet instructions.
To prepare the pickles, slice the radish and cucumber and combine them in a bowl with the rice wine vinegar and the brown sugar. Set aside.
To prepare the teriyaki sauce, place sriracha, soy sauce, ginger, garlic and maple syrup to a blender. Blend until smooth.
Pour the sauce into a saucepan, and bring to a boil. In a cup, mix the corn starch in equal parts water and then pour into the saucepan. Whisk the sauce until the cornstarch has dissolved and the sauce has thickened. This is your teriyaki sauce, put aside.
Pat the tofu dry using kitchen paper, then cut into slices (2 cm thick). Pour the flour, milk, and panko bread crumbs into three separate dishes. Dip each tofu piece into the flour, followed by the milk and bread crumbs.
Bring a frying pan to medium heat, and add the oil. Transfer each tofu steak into the pan and cook until golden on each side.
Cut the broccoli into florets and boil for 4-5 minutes.
To assemble the dish, lay a bed of rice and top with tofu, broccoli, pickled mixture, and chopped avocado. Drizzle the teriyaki sauce over the tofu, drizzle with lime juice, and sprinkle with sesame seeds and sliced chilli to finish.
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