Crispy Tofu Rice Bowls with A Hoisin-Lime Dressing
Recipe by Brendan Pang
Serves 2-3 pers | 
Prep 15 minutes | 
15 minutes 
Ingredients:
- Toasted white sesame seeds, to garnish
- Spring onion, chopped, to garnish
Crispy Tofu
- 300g firm tofu, pressed and cut into cubes
- 2 tbsp cornflour
- Salt and pepper
- 2 tbsp neutral oil
- 2 cups cooked jasmine or brown rice
Broccoli Stir-Fry
- 1 head broccoli, cut into florets
- 2 garlic cloves, chopped
- 1 small piece ginger, julienned
- 1-2 birds eye chillies, sliced
Hoisin-Lime Dressing
- 2 tbsp AYAM™ Hoisin Sauce
- 1 tbsp lime juice
- 1 tsp rice vinegar
- 1 tsp AYAM™ Light Soy Sauce
- 1 small garlic clove, finely minced
- 1 tsp AYAM™ Sesame Oil
- 1-2 tsp water
Method:
- Cut the tofu into cubes and the broccoli into florets. Whisk together the hoisin sauce, lime juice, rice vinegar, light soy sauce, garlic, and sesame oil, adding a little water to loosen if needed.
- Toss the tofu with cornflour, salt, and pepper. Heat the oil in a wide an over medium-high heat and fry the tofu for 3-4 minutes each side until golden and crisp, then remove and keep warm.
- In the same pan, heat a little sesame oil and fry the broccoli with a pinch of salt and pepper until lightly coloured.
- Add the garlic, ginger, chilli and cook until fragrant, then return the tofu to the pan and toss through some of the dressing to glaze.
- Divide the warm rice between bowls, top with the broccoli and tofu, finish with sesame seeds, spring onion and an extra drizzle of dressing.
Tips: Substitute crab for prawns or other seafood.
