Crispy Korean tofu

Step 1

Place a bowl onto mixing bowl lid and weigh almond milk into it, then set aside.

Step 2

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.

Step 3

Place garlic and ginger into mixing bowl, then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.