Tropical Rice Bowl with Coconut and Tofu

Preheat the oven to 200°C. Cut the tofu, which you have previously pressed to remove excess water, into cubes. In a bowl, gently toss it with cornstarch, oil, and a pinch of salt. Spread it out on a baking sheet and bake for 25–30 minutes, until golden and crispy. Stir halfway through baking.

Pour the jasmine rice into a strainer and rinse it under cold water until the water runs completely clear (about 1-2 minutes). This is key for fluffy rice that doesn't stick together.

In a saucepan, combine the rinsed rice, coconut milk, water, salt, and maple syrup. Bring to a boil over medium heat. Once boiling, immediately reduce the heat to minimum, cover, and cook for 15–18 minutes. Do not lift the lid. After cooking, remove from heat and let it rest, covered, for another 10 minutes.

While the rice is cooking, mix all the ingredients for the teriyaki sauce in a small saucepan. Cook over low heat for 3–5 minutes, until slightly thickened. Steam the broccoli and edamame (about 5 minutes) so they remain firm and vibrantly green.

Fluff the rice gently with a fork. Place a portion of the coconut rice in a bowl, add the baked tofu, broccoli, edamame, and avocado. Drizzle everything with teriyaki sauce and sprinkle with spring onion and sesame seeds.