Teriyaki tofu with crispy eggs & Tenderstem

Name: Teriyaki tofu with crispy eggs & Tenderstem
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 280 g block extra firm tofu, cut into triangles, 1cm thick; 300 g pack Tenderstem broccoli spears; 2 tbsp sunflower or vegetable oil; 4 tbsp Cooks' Ingredients Teriyaki Sauce; 130 g packs Veetee Steam Filtered Sticky Rice; 2 Waitrose British Blacktail Free Range Medium Eggs; Cooks’ Ingredients Shichimi Togarashi

Cooking your eggs over a very high heat makes them fantastically crispy around the edges, while keeping the yolk soft – it’s the perfect combo for this easy Asian-inspired meal.

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VegetarianLow in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

280g block extra firm tofu, cut into triangles, 1cm thick
300g pack Tenderstem broccoli spears
2 tbsp sunflower or vegetable oil
4 tbsp Cooks' Ingredients Teriyaki Sauce
130g packs Veetee Steam Filtered Sticky Rice
2 Waitrose British Blacktail Free Range Medium Eggs
Cooks’ Ingredients Shichimi Togarashi

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.
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.
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.
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.

Cook’s tip

Pouring boiled water over the broccoli and trapping the steam with a plate gently softens the spears ready for stir frying. It’s like blanching, but a bit more hands off.

Typical values per serving when made using specific products in recipe