2tspcornflouror flour + 1 tsp water, mixed into a slurry
To serve:
250gbroccolicut into florets
2spring onionssliced
Toasted sesame seedsto sprinkle
100gsauerkraut
1avocadosliced
2small portions of cooked brown rice or your grain of choice
Instructions
Prepare the tofu:Press the tofu to remove excess water, then chop into 1.5 cm cubes.In a bowl, mix the tofu with cornstarch, garlic powder, and black pepper until evenly coated.
Cook the tofu:Heat 1 tbsp oil in a wide-bottomed non-stick pan over high heat.Add the tofu and fry, turning occasionally, until all sides are charred and crispy (approx. 5–6 minutes).Add 2 tbsp tamari and 1 tbsp water to the pan, mixing well to coat the tofu.
Make the spicy sticky sauce:In a small bowl, mix all the sauce ingredients until smooth and lump-free.Pour the sauce over the tofu, stirring to coat evenly. Cook for 1–2 minutes until the sauce becomes sticky. Remove from heat.
Prepare the broccoli:Parboil the broccoli florets in salted water for 2–3 minutes. Drain well.Cook the broccoli on a griddle or hot frying pan until slightly charred. Remove and set aside.
Assemble the Buddha bowl:Divide the cooked rice or grain of choice between two bowls.Add the sticky tofu, charred broccoli, sauerkraut, avocado slices, and spring onions.Sprinkle with toasted sesame seeds and serve immediately.
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