Teriyaki Tofu Bowl with Sushi Rice

• 300 g Sushi rice
• 1 tbsp Rice vinegar
• 1 tsp Brown sugar
• 400 g Firm tofu
• 2 tbsp Toasted sesame oil
• 200 g Broccoli
• 1 medium Carrot
• 2 cloves Garlic
• 15 g Ginger root
• 60 ml Light soy sauce
• 45 ml Mirin
• 45 ml Sake
• 2 Spring onion
• 2 tsp Roasted sesame seeds

1. Rinse the sushi rice in cold water until the water runs mostly clear, then drain well. Tip into a saucepan with 450 ml water and bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Stir together the rice vinegar and brown sugar until the sugar dissolves. Fold into the hot rice, then cover to keep warm while you cook the rest.
3. Pat the tofu dry and cut into bite-size cubes. Heat 1 tbsp toasted sesame oil in a frying pan over medium-high heat, then fry the tofu for 8 to 10 minutes, turning, until golden on most sides. Transfer to a plate.
4. Cut the broccoli into small florets and slice the carrot into thin matchsticks. Add the remaining 1 tbsp toasted sesame oil to the pan, then sauté the broccoli and carrot for 3 to 4 minutes until bright and just tender. Add a splash of water if the pan looks dry.
5. Finely grate the ginger and crush the garlic, then add both to the vegetables and cook for 30 seconds until fragrant. Pour in the light soy sauce, mirin and sake, and simmer for 2 to 3 minutes until glossy and slightly reduced. Return the tofu to the pan and toss for 1 minute to coat.
6. Divide the rice between two bowls and spoon over the teriyaki tofu and vegetables. Thinly slice the spring onion and scatter over with the roasted sesame seeds. Serve straight away while the tofu is hot and the rice is warm.

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