I’m sure Catherine shared this recipe with me, as she is a big fan of tofu and @deliciouslyella. When I made it recently (and for the first time), Stephan enjoyed it so much, he said if I continue to cook vegan meals like this, he’ll happily give up meat entirely.

Note: Since some of the measurements were in grams, I did my best to convert to ounces

Serves 2

Ingredients

1 cup basmati rice  
1 tablespoon olive oil 
1 head broccoli, stems finely sliced & florets cut small 
2 carrots, peeled & grated 
2 cloves garlic, minced 
3” piece of ginger, peeled & grated 
1 tablespoon tamari 
4 oz. frozen edamame beans, defrosted 
2 limes —1 zested & juiced 
1 red chili, finely sliced 
Pinch of sesame seeds (to garnish) 
2 spring onions, finely sliced (to garnish) 
Pinch of sea salt & black pepper  
For the Sticky Tofu  
1 block firm tofu (about 280g) 
2 tablespoons cornflour 
2 tablespoons sesame oil 
2 tablespoons tamari 
2 tablespoons maple syrup 
2 tablespoons apple cider vinegar 
1 teaspoon sesame seeds

Preparation

1. Cook the rice according to packet instructions, until it’s soft with a little bite. Drain.
2. Meanwhile, press the tofu gently with kitchen paper to remove any excess moisture. Cut the tofu into small bite-sized cubes and toss in the cornflour until coated.
3. Place a frying pan over high heat. Add the sesame oil and once hot, add the tofu and fry for 4–5 minutes until golden and crisp. Meanwhile, whisk together the tamari, maple syrup, vinegar and sesame seeds. Pour this into the pan with the tofu over very high heat and simmer until the tofu is coated and sticky.
4. Remove the tofu from the pan and heat 1 tablespoon of olive oil over medium–high heat. Tip in the broccoli stalks and florets, grated carrot, garlic and ginger; fry for 3–4 minutes until softened slightly. Add the cooked rice, tamari, edamame, lime zest and juice; fry for 2 minutes until the rice is warm and everything is coated. Season to taste.
5. Divide the rice between bowls, top with the sticky tofu and sprinkle over the chilli, sesame seeds and spring onion.