Crisp tofu in a soy-ginger glaze makes a satisfying rice bowl with broccoli. The thin cornflour coating provides texture, while the reduced sauce brings sweet, salty and acidic notes. Timing the final toss matters because the coating softens as it sits in the glaze.
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Choose firm or extra-firm tofu and drain it well before coating. Cornflour should form a light dusting rather than a thick paste. Reduced-salt soy still contributes substantial seasoning, so taste the sauce before adding any extra salt.
Fry tofu in enough space for the surfaces to colour, turning only after a crust begins to form. Remove it before reducing the sauce, then return it for a brief coating. Steam the broccoli separately so its cooking water does not thin the glaze.
Tofu sticking to the pan can mean its surface was wet, the pan insufficiently heated or the crust disturbed too early. If the glaze becomes sticky like caramel, loosen it with a little water before returning the tofu. Keep the rice fluffy and separately cooked.
Crisp tofu in a soy-ginger glaze makes a satisfying rice bowl with broccoli. The thin cornflour coating provides texture, while the reduced sauce brings sweet, salty and acidic notes. Timing the final toss matters because the coating softens as it sits in the glaze.
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
Drain tofu thoroughly before coating. Reduce the sauce on its own, then add tofu only briefly; prolonged simmering softens the crust.
Ingredient choices: Choose firm or extra-firm tofu and drain it well before coating. Cornflour should form a light dusting rather than a thick paste. Reduced-salt soy still contributes substantial seasoning, so taste the sauce before adding any extra salt.
Cooking control: Fry tofu in enough space for the surfaces to colour, turning only after a crust begins to form. Remove it before reducing the sauce, then return it for a brief coating. Steam the broccoli separately so its cooking water does not thin the glaze.
If something goes wrong: Tofu sticking to the pan can mean its surface was wet, the pan insufficiently heated or the crust disturbed too early. If the glaze becomes sticky like caramel, loosen it with a little water before returning the tofu. Keep the rice fluffy and separately cooked.
Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C.
Plate rice first, then broccoli and glazed tofu, finishing with spring onion and sesame oil. Serve promptly to preserve the contrast between crisp tofu and soft rice.
Cool cooked rice quickly in shallow portions, ideally refrigerating within 1 hour. Keep at 4°C or below and use within 24 hours. Reheat only once to at least 74°C throughout. Do not keep a batch already reheated for another reheating cycle.
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