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Teriyaki tofu with crispy eggs & Tenderstem

Teriyaki tofu with crispy eggs & Tenderstem

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

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  • 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


  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.

  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.

  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.

  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.

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


2,831kJ/ 675kcals



Saturated Fat












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