Black Pepper Tofu With Brothy Rice

Preheat the oven to 200°C fan / 425°F and line a baking tray with baking paper.

Drain the tofu, then slice it into 4 large rectangle pieces. Add the tofu pieces to a mixing bowl, then add the cornflour, a drizzle of oil and pinches of salt and pepper. Mix until the tofu is fully coated, then transfer to the baking tray.

Next add the broccoli to the tray, drizzle with a little oil and season with salt and pepper. Mix, then add the tray to the oven. Bake for 15 minutes.

Meanwhile, cook the jasmine rice as per the packet instructions, then set aside with the lid on to keep warm.

Remove the tray from the oven. Flip the tofu and cook for another 10 minutes or until the tofu is golden and crispy. Keep an eye on the broccoli and remove it from the tray as soon as it’s tender.

Meanwhile, chop the spring onion, separating whites from greens. Set aside the green spring onion for later, then add the white spring onion to a saucepan, followed by the ginger, garlic and vegetable broth. Bring the broth to a boil, then lower the heat to a gentle simmer and let it bubble away for 5 minutes.

Next, grind the black peppercorns in a pestle and mortar until coarse. Alternatively, wrap them in a clean tea towel and bash them with a rolling pin. Add the ground peppercorns to a pan, along with the light soy sauce, dark soy sauce, maple syrup and rice vinegar, then stir to combine. Cook on a low-medium heat until the sauce begins to simmer and thicken, then turn the heat right down.

Add the crispy tofu to the pan and stir until it’s fully coated in the sauce, then transfer them to a chopping board and slice the tofu into thick strips.

To serve, add the rice to two bowls. Then add most of the remaining green spring onion to the broth, before pouring it over the rice and topping with the broccoli and tofu strips. Spoon any leftover black pepper sauce over the tofu, then top with the last remaining green spring onion. Enjoy!