Sriracha tofu with shaved broccoli and edamame salad

Method

1. In a large frying pan, toast the sesame seeds for a minute or so until golden. Tip into a large bowl and mix in 2 tsp soy sauce, the garlic and sesame oil. Finely shred the broccoli using a knife or ideally a mandoline (if you have one) to get wafer thin slices. Add to the bowl along with the edamame beans and stir to combine. Set aside.
2. Cook the rice according to the pack instructions or your preferred method. Meanwhile, cut the tofu into 3cm cubes. Coat the cubes in 2 tsp soy sauce, then toss through the cornflour to coat evenly.
3. Heat a frying pan over a medium-high heat, add the oil, then fry the tofu, turning every now and then, until crisp on all sides (about 8 minutes).
4. Stir together the sriracha, remaining 1 tsp soy sauce and agave or honey. Tip the mixture into the pan and cook the tofu for another 2 minutes or so until sticky. Serve the tofu with the rice and the shredded broccoli salad.