Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice with cold water and drain. Put it in a saucepan, add 420 ml water and 2 g salt. Bring to a boil, cover, and cook over low heat for 12 minutes. Remove from the heat and leave covered for another 10 minutes.
Roast the broccoli
Preheat the oven to 220 °C. Divide the broccoli into small florets and toss with 10 ml oil and 1 g salt. Spread it in a single layer on a baking sheet and roast for 18–20 minutes, until tender enough to pierce easily with a knife and browned at the edges.
Fry the tofu
Pat the tofu dry with a paper towel and cut it into cubes about 2 cm across. Coat the cubes in cornstarch. Heat the remaining 15 ml oil in a large frying pan over medium-high heat. Fry the tofu in a single layer, in two batches if needed, for about 8–10 minutes; turn it regularly so the sides become golden brown and crispy.
Finish the orange glaze
In a bowl, mix the soy sauce, orange juice and zest, rice vinegar, maple syrup, ginger, and garlic. Pour the mixture into the pan with the fried tofu and cook, stirring occasionally, for 2–3 minutes, until it thickens into a glossy glaze that coats the cubes. Stir in the sesame seeds.
Serve
Fluff the rice with a fork and divide it among four bowls. Add the roasted broccoli and glazed tofu. Finely slice the spring onion and sprinkle it over the servings.
