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Begin by boiling the tofu until it is heated through.
Prepare the sticky chilli sauce by combining chopped chilli, minced garlic, and grated ginger with soy sauce.
Cook jasmine rice according to package instructions.
In a separate pot, steam the broccoli florets and edamame beans until tender.
Once everything is ready, serve the boiled tofu topped with the sticky chilli sauce.
Garnish with sliced spring onions and crispy shallots.
Serve alongside the jasmine rice and steamed vegetables.