Tofu and Veges with Teriyaki Sauce

iIngredients

3-4 Tbsp olive oil

1 small onion, halved and sliced

1 medium carrot, sliced julienne

1 medium courgette, cut into chunks

4 cups broccoli, cut into small florets

300g firm Tofu, cut into 1" cubes

3/4 cup Jasmine rice
1 1/2 cups water


Teriyaki Sauce
1cm piece ginger, finely chopped
1 large clove garlic, finely chopped
1/4 tsp freshly ground black pepper
1 Tbsp cornflour
1/2 cup sugar
1/4 cup cider vinegar
1/2 cup tamari


Method
Combine the ginger, garlic, black pepper, cornflour and sugar in a small saucepan.  Add the cider vinegar, whisk to dissolve the cornflour, then whisk in the tamari.  Bring the sauce to a simmer over a medium low flame, whisking frequently until the sauce bubbles and thickens, about 5 minutes, set aside.


Bring the rice to a gentle boil over a high flame, reduce the heat as low as possible, cover and cook for 20 minutes.


Heat a deep fryer to 170C, fry the Tofu until golden, about 3-4 minutes, drain and set aside.


While the rice is cooking, heat the oil in a large saucepan over a medium flame, add the veges and saute for about 5 minutes, stirring often.  Add the teriyaki sauce, mix well, reduce the heat slightly, and simmer for 5 minutes.   Add the tofu, mix well, and simmer gently until the veges are tender and the rice is cooked.


Serves 2