• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, cut broccoli into small florets, then cut stalk into thin sticks. • Cut plain tofu (see ingredients) into 2cm chunks. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add tofu, turning to coat.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Reduce heat to medium, and stir in katsu paste, coconut milk, the water (for the curry) and brown sugar, turning to coat and until bubbling, 1-2 minutes.

• While tofu is cooking, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. Drain then return to the bowl, season and cover to keep warm.

• To pan with rice, stir in the vinegar, sugar, salt and mayonnaise, until coated. • Lay a piece of cling wrap on a clean surface and place a heaped spoonful of rice mixture in the centre. • Gather the cling wrap up around the rice and twist tightly at the top to create balls (3-4 per person). Little cooks: Let's get rolling! Help shape the rice balls.

• Divide Japanese Golden tofu curry, sticky rice balls and broccoli trees between bowls. • Spoon over any remaining curry from pan. Sprinkle over crispy shallots. Enjoy!