Lime tofu with coconut rice and broccoli
Serves 3 to 4
For the marinade
4 dessertspoons soy sauce
2 dessertspoons mirin
two cloves of garlic, finely grated
chunk of ginger finely grated
juice of half a lime
And the other stuff...
400g tofu, cut into chunk
one head of broccoli, separated into small florets, stem cut into small chunks
Dessertspoon and a half of sesame oil
200g brown rice
half a can of coconut milk
How you do it
Make the marinade - stir all the marinade ingredients together and then add the cut up tofu. Stir thoroughly and leave as long as you can bothered - over night is grand, a couple of hours is good too.
Once the tofu has done marinading and you're ready to cook, put the brown rice into a large saucepan, and cover generously with boiling water. Turn on heat, bring back to the boil. Once boiling turn down the heat to a simmer.
Once the rice is about 5 minutes from being cooked, drain the water and add in the coconut milk and continue to cook until it's all absorbed by the rice. If all the milk is absorbed but the rice isn't cooked, add boiling water little by little. The rice will soak it up, like you're making a risotto. Once it's all cooked, turn off the heat and put to one side.
While your rice is cooking, preheat your cooker to about 200C.
Once it's hot, put the marinaded tofu on half a baking sheet and put in the oven for about 25 to 30 minutes.
After the tofu has been in the oven for 10 minutes, take it out and stir. Next, mix your broccoli with the sesame oil, stir and pour it onto the other half of the baking sheet with the tofu on. Return the tray with the broccoli and tofu on into the oven until the tofu is crispy and the broccoli has got crispy brown patches on.
Pour the tofu and broccoli into the coconut mix and stir. Reheat until nice and hot and then get stuck in.