Teriyaki tofu with Tenderstem broccoli

Bring a medium saucepan of water to the boil and cook the broccoli for 5 minutes, until just tender in the centre of the stems. Drain and set aside. Cook the rice according to pack instructions. Meanwhile, preheat a nonstick frying pan over a high heat and cut the tofu into 2cm cubes. When hot, add 1 tbsp vegetable oil to the pan followed by the tofu. Cook undisturbed for 2 minutes, or until a golden crust forms around the edges and base of the tofu, then turn the pieces over and cook for 2 minutes more on the other side. Pour in the teriyaki sauce and cook until it reduces down to a sticky glaze and coats the tofu. Divide the cooked rice between 2 shallow bowls, then top with the broccoli and sticky tofu.