Crispy Tofu Rice Bowl with Broccoli and Cucumber

Ingredients

• 200 g firm tofu, pressed and cut into bite-size cubes
• 2 tbsp gluten-free rice flour
• 1.5 tbsp olive oil
• 1 tbsp gluten-free tamari
• 1 tsp maple syrup
• 1 tsp rice vinegar
• 2 tbsp water
• 1 cup broccoli, small florets
• ½ cup cucumber, thinly sliced
• 1 tbsp fresh chives, snipped
• ¾ cup gluten-free rice, cooked

Method

1. Pat tofu dry, coat in rice flour, then brown in hot olive oil.
2. Steam broccoli until tender-crisp, then set aside.5 min timer
3. Whisk tamari, maple syrup, vinegar and water in the skillet.
4. Simmer sauce until it coats a spoon; turn tofu through it.2 min timer
5. Serve tofu and broccoli over rice with cucumber and chives.