Roasted Tofu and Broccoli Coconut Rice Bowl recipe | HotCooking

Ingredients

• 2 tbsp vegetable oil (plus more to drizzle)
• 250-300g firm tofu
• 2 tbsp cornflour (divided)
• black pepper
• 1 head of broccoli
• 150g button mushrooms
• 100g brown basmati rice (dried weight)
• 1 tbsp unsweetened, desiccated coconut
• 1 heaped tbsp peanut butter (around 30-35g)
• ½ tbsp dark soy sauce
• ½ tbsp soy sauce
• ½ tbsp rice vinegar
• 1 tbsp chilli sauce (the semi-translucent kind, not sriracha)
• 2 tbsp water (optional)
• 2 eggs
• 1 tsp sesame seeds