Japanese vegetable curry with steamed broccoli and oven baked tofu

Ingredients

• 450g firm tofu
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice flour
• 1 cup basmati rice
• 1 tbsp rice bran or vegetable oil
• 1 medium onion, sliced
• 250g carrots, sliced
• 250g potatoes, diced into 2cm cubes
• 1 head broccoli, cut into florets

Method

1. Preheat an oven to 180°C. Cut the tofu into 8 equal wedges, and combine with the soy sauce, sesame oil and rice flour in a bowl until well coated
2. Bake the tofu on a non-stick oven tray for 30-35 minutes
3. Cook the rice to your preferred style
4. Prepare the curry to packet instructions using the oil, onion, carrot and potato, ignoring the steps involving meat
5. When the rice, tofu and rice are nearly done, steam the broccoli on the stove or the microwave
6. Serve the curry on a bed of rice and top with the tofu and broccoli. Serves four

Product used in recipe

• S&B - Golden Curry Hot