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Place a bowl onto mixing bowl lid and weigh almond milk into it, then set aside.
Place remaining coating ingredients into mixing bowl and mix 10 sec/speed 3. Transfer to a separate large bowl and set aside. Rinse mixing bowl.
Place garlic and ginger into mixing bowl, then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add remaining sauce ingredients and mix 10 sec/speed 3, then heat 10 min/100°C/speed 1. Place in a thermal serving bowl or other large bowl, cover to keep warm and set aside. Rinse mixing bowl.
Place water and salt into mixing bowl. Insert simmering basket and weigh rice into it. Rinse 5 sec/speed 4, then cook 8 min/100°C/speed 4.
Place Varoma dish into position and weigh broccoli into it. Secure Varoma lid and cook 6-8 min/Varoma/speed 2 until rice and broccoli are cooked. Leave rice and broccoli in place to keep warm, meanwhile continue with tofu.
Line a plate with paper towel and set aside. Place a large saucepan over medium-high heat, add oil (approx.15 cm deep) and bring to 170°C (see Tips). Keep the oil at this temperature while frying. Working in batches, coat tofu cubes in reserved almond milk, then in reserved flour mixture. Fry tofu in batches for 4-5 minutes until golden brown, then transfer onto prepared plate to drain.
Transfer fried tofu to bowl with sauce and toss to coat. Divide rice, broccoli and tofu between 4 serving bowls and garnish with sesame seeds and spring onions/shallots to serve.