Chinese Lemon Tofu

Method

1. Rinse the jasmine rice under cold water until the water runs mostly clear. Cook with 400 ml water in a saucepan or rice cooker until tender, about 12–15 minutes. Fluff with a fork and keep warm.
2. Pat the tofu dry with paper towel and place in a bowl. Sprinkle over the cornflour and gently toss until the tofu is lightly coated.
3. In a small bowl, mix together the lemon ready sauce, soy sauce and sesame oil. Set aside.
4. Heat the vegetable oil in a large frying pan over medium‑high heat. Add the tofu and cook for 5-6 minutes, turning occasionally, until golden and crisp on most sides.
5. Add the garlic and ginger to the pan and cook for about 30 seconds until fragrant. Add broccolini and stir fry for approx 2 minutes. Stir in the edamame and cook for another 2 minutes.
6. Pour the prepared lemon sauce mixture into the pan and toss everything together. Simmer for 1-2 minutes until the sauce thickens and coats the tofu.
7. Divide the rice between plates. Spoon the lemon tofu, broccolini and edamame over the rice, and sprinkle with sesame seeds. Serve with lemon wedges on the side.