Sweet and salty tofu rice bowl with broccolini

Rinse and drain the rice two to three times to remove excess starch.

Add the water and heat on medium-high; when it bubbles, stir to free any rice on the bottom, then cover on medium-low and cook 15 minutes.

Finely chop the garlic and ginger; chop the broccolini into bite-sized pieces.

Pat the tofu dry and slice into cubes.

Turn off the heat under the rice and let it steam a further 10 minutes.

Dissolve the potato starch in the water, then stir in the plant-based oyster sauce, soy sauce, toasted sesame oil and maple syrup.

Heat a non-stick pan on medium with a drizzle of avocado oil; saute the tofu 3 to 4 minutes and set aside.

Back on medium heat, saute the broccolini, garlic and ginger 2 to 3 minutes.

Return the tofu, add the sauce and stir about 10 seconds; add the water and cook 3 to 4 minutes.

Plate the rice, top with the tofu, garnish with chopped green onion and toasted white sesame seeds.