First make the sauce. Add all the sauce ingredients to a blender and blend until smooth. Set aside.
Slice the tofu into 6 pieces. Place in a bowl and sprinkle with the cornflour. Stir to ensure the tofu is coated evenly coated but try not to break the tofu slices. set aside.
Wash and drain the rice 3-5 times. Place the drained rice in a heavy-bottomed saucepan with a tight fitting lid. Pour in 260ml/7.5oz of water and cover the pan.
Bring to a boil. Once boiling bring down the heat to low and steam for 6 minutes. After 6 minutes take off the heat but leave the lid on for 10 more minutes.
Whilst the rice is cooking place your broccoli in an air-fryer basket and sprinkle with a pinch of sea salt and pour over the olive oil. Mix to coat evenly.
Air fry at 150℃/300℉ for 12 minutes, shaking halfway through. If you do not have an air-fryer, steam the broccoli for 8 minutes. Alternatively add the olive oil to a medium frying pan and fry the broccoli for 3 minutes. Next add in a couple of tablespoons of water and continue to cook for 4 minutes adding more water if necessary.
Whilst the broccoli is cooking, heat the vegetable oil in a large frying pan on a medium-high heat. Add in your tofu in one layer and cook each piece for 3-4 minutes on each side, until golden brown all over.
Once everything is cooked divide the tofu, rice and broccoli evenly between two bowls. Pour over the sauce and garnish with some spring onion, chilli, a shake of sesame seeds and a sprinkle of crushed peanuts. Serve!
