Simmered down with a sweet and sticky teriyaki sauce, we're doubling down on the protein with these beef meatballs with tofu that show us just how exciting weeknight cooking can be. These bowls are fast, filling and full of goodness and flavour, so get ready to roll.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until rice is tender. Remove from heat and stand, covered, for 5 minutes. Set aside and keep warm. While rice is cooking, continue with step 2.
Thinly slice spring onion. Peel and finely grate ginger. Place beef mince, spring onion, ginger, panko breadcrumbs, ¼ teaspoon sea salt, pepper and 20ml (1 tablespoon) water in a bowl. Using clean hands, mix well to combine and roll into 8 meatballs. Cut tofu into 2cm cubes.
Heat oil in a frypan over medium-high heat. Add meatballs and tofu and cook, turning occasionally, for 10–12 minutes or until caramelised. While meatballs and tofu are cooking, continue with step 4.
Place mirin, rice wine vinegar, soy sauce, sugar, cornflour and 40ml (2 tablespoons) water in a bowl and whisk to combine. Trim ends from broccolini.
Add broccolini and sauce to pan with meatballs, cover with a lid and cook for 2 minutes or until broccolini is tender and sauce is reduced and sticky.
Divide rice between bowls and top with meatballs and broccolini. Sprinkle with sesame seeds to serve.