Directions

1. 1

   In a shallow dish, combine 50 ml of the soy sauce with half the lime juice. Crush 2 of the garlic cloves into the mixture. Cut the drained tofu into four equal squares and place them in the marinade. Cover and refrigerate for at least 20 minutes, turning the tofu halfway through to ensure even absorption of flavor.

2. 2

   Fill a medium saucepan about a quarter full with water and place it over medium heat until it reaches a gentle simmer. Position a colander over the pan, add the frozen broccoli, cover, and steam for 10 minutes until the florets are tender. While the broccoli cooks, mince or grate the remaining 4 garlic cloves and the ginger into a small bowl. Stir in the remaining 50 ml soy sauce, the remaining lime juice, the finely chopped red chilli, and the honey. Set this dressing aside.

3. 3

   Remove the tofu pieces from the marinade and pat them thoroughly dry with paper towels. In a separate bowl, whisk the eggs together with a pinch of salt until well combined.

4. 4

   Heat ½ teaspoon of vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, carefully place one piece of marinated tofu in the pan and immediately pour about one-quarter of the whisked egg over and around it. Using a fish slice or spatula, gently push the egg toward the tofu to create a cohesive omelette-like square. Cook for 2-3 minutes on the first side until golden and set, then carefully flip and cook the second side for another 2-3 minutes until golden brown and the egg reaches an internal temperature of 160°F. Transfer to a warm plate and cover to keep warm. Repeat this process with the remaining oil, tofu, and egg to create three more omelettes.

5. 5

   While the omelettes cook, prepare the rice according to the package instructions. Once cooked, divide the rice among four serving plates or bowls. Arrange one tofu omelette on each plate alongside the steamed broccoli. Drizzle generously with the soy-ginger-chilli dressing and serve immediately.