Crispy Japanese Teriyaki Tofu and Broccoli

Method

1. 1Cook jasmine rice according to package directions in 600 ml lightly salted water.
2. 2Press the tofu firmly with clean kitchen paper to remove excess moisture, then cut into 2 cm cubes and toss thoroughly in cornstarch to coat.
3. 3Whisk soy sauce, brown sugar, grated garlic, grated ginger, 5 ml cornstarch, and water in a bowl to form the teriyaki glaze.
4. 4Heat sesame oil in a wide skillet over medium-high heat. Fry tofu cubes for 7-8 minutes, turning regularly until crisp and golden on all sides, then transfer to a plate.
5. 5Cut broccoli into florets and steam or boil in lightly salted water for 3-4 minutes until tender-crisp. Pour the sauce into the skillet, simmer for 1-2 minutes until thick, toss tofu back in, and serve over rice with broccoli, sliced spring onions, and sesame seeds.