Teriyaki tofu with crispy eggs & tenderstem

Step by Step

Step 1

Spread the tofu over sheets of kitchen paper or a clean tea towel. Top with more paper or another tea towel. Press down and let it drain for 30 minutes. Put the broccoli into a colander set in the sink and pour over a kettle of boiling water. Cover with a plate and leave to steam for 10 minutes.

Step 2

Heat a large wok over a high heat and add 1 tbsp oil. Fry the tofu for 3-4 minutes on each side, until lightly golden. Drain on kitchen paper. Add ½ tbsp oil to the wok, then stir fry the broccoli for 5-6 minutes, until al dente.

Step 3

Add the teriyaki sauce and 50ml water, then simmer briskly and reduce for 1 minute. Add the tofu and gently stir fry everything for 2-3 minutes, until hot and well coated. Keep warm on the lowest heat, then cook the rice according to pack instructions.

Step 4

Heat the remaining ½ tbsp oil in a frying pan over a high heat. Once hot, crack in the eggs and fry for 2 minutes, until bubbled and crisp at the edges, with set whites but soft yolks. Divide the rice between bowls and top with the tofu, broccoli and eggs. Finish with a sprinkle of shichimi togarashi. Serve immediately.