Sweet 'N' Sticky Mongolian-Style Tofu & Tenderstem With Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat

Drain your tofu and pat it dry with kitchen paper

Once hot, crumble the tofu roughly into the pan with your hands

Season with a pinch of salt cook for 6-7 min or until golden and crispy – this is your crispy tofu

Boil half a kettle

Chop your Tenderstem broccoli in half

Add the chopped Tenderstem to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 2-3 min or until the Tenderstem is tender

Combine your cornflour and umami seasoning with 150ml [220ml] [300ml] boiled water in a small bowl

Add your soy sauce, tamarind paste and ginger & garlic paste with 1 tsp [1 1/2 tsp] [2 tsp] sugar and stir it all together – this is your sweet 'n' sticky sauce

Once the tofu is golden and crisp, add the sweet 'n' sticky sauce and cooked Tenderstem, and cook for 2-3 min or until the sauce has thickened – this is your sweet 'n' sticky Mongolian-style tofu & Tenderstem

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly