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£2.40Price per unit
£8.58/kgPlease 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.
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.
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
Energy | 2,831kJ/ 675kcals |
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Fat | 29g |
Saturated Fat | 4.7g |
Carbohydrates | 67g |
Sugars | 19g |
Fibre | 4.4g |
Protein | 34g |
Salt | 1.7g |
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