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Broccoli ‘rice’ with spiced chilli tofu and sunflower seeds
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Upgrade your rice bowl with fresh broccoli for a delicious twist.
Ingredients:
  • 700g broccoli
  • 20.00 gm gluten-free cornflour
  • 1 ⁄2 tsp dried red chilli flakes
  • 1 ⁄2 tsp turmeric
  • 250g firm tofu, drained, cut into 1cm pieces
  • 18.40 gm macadamia oil
  • 2 garlic cloves, crushed
  • 2 large carrots, peeled, cut into thin matchsticks
  • 4 green shallots, thinly sliced, plus extra, to serve
  • 1 large red capsicum, deseeded, thinly sliced
  • 20.00 ml salt-reduced gluten-free tamari
  • 1 ⁄250.00 ml fresh coriander leaves, plus extra, to serve
  • 20.00 ml sunflower seeds, toasted
Instructions:
  • Pulse the broccoli in a food processor in 2 batches until finely chopped and it reaches a rice-like consistency. Reserve for later use.
  • In a snap-lock bag, mix cornflour, chili flakes, and turmeric. Add tofu, seal the bag, and toss until tofu is coated. Ensure any extra cornflour mixture is shaken off.
  • In a large wok over high heat, heat half of the oil. Stir-fry tofu in two batches until golden, about 2 minutes each. Transfer to a plate.
  • Heat the rest of the oil in a wok. Sauté garlic, carrot, and shallot for 1 minute. Toss in capsicum and chopped broccoli. Cook for 2-3 minutes until veggies are just tender. Mix in tamari and coriander. Plate the 'rice' topped with tofu, seeds, and extra shallot and coriander.

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