Sticky sesame tofu with greens

• 560gFirm tofu
• 2 tbspCornflour
• 4 tbspSoy sauce
• 2 tbspMaple syrup
• 2 clovesGarlic, grated
• 15gFresh ginger, grated
• 1 headBroccoli
• 3Spring onions
• 2 tbspSesame seeds
• 300gBasmati rice
• ½ tspChilli flakes
• 2 tbspVegetable oil

Plus salt, pepper and water.

Method

1. 1

   Cook the rice in a big pan of boiling salted water for 12 minutes, then drain and put the lid back on to keep warm.

   15 min, mostly hands-off

2. 2

   Meanwhile, drain the tofu and pat it very dry with a clean tea towel, pressing gently. Cut into 2cm cubes and toss with the cornflour and a pinch of salt.

3. 3

   Stir the soy sauce, maple syrup and chilli flakes together with 3 tbsp water. Grate the garlic and ginger, cut the broccoli into small florets and slice the spring onions.

4. 4

   Toast the sesame seeds in a large dry non-stick frying pan until golden, then tip out. Add the oil and fry the tofu over a medium-high heat for 10 minutes, turning now and then, until crisp on all sides. Lift onto a plate.

5. 5

   Put the broccoli in the pan with a splash of water, cover and steam for 3 minutes. Add the garlic and ginger for a minute, then pour in the sauce and bubble until glossy. Return the tofu and toss to coat.

6. 6

   Scatter with the spring onions and sesame seeds and serve with the rice.