Charred Spring Onions & Teriyaki Tofu
Nutritional value per serving.
Use allergy free if required*
100 g brown rice
3 tbsp soy sauce*
2 tbsp rice vinegar
0.5 tsp ginger
0.5 tbsp honey
350 g tofu use firm
4 spring onions
2 tsp olive oil
0.5 tsp sesame seeds
1 red chilli
1. Cook the rice according to pack instructions.
2. Pour the soy sauce, mirin, ginger, and honey into a small saucepan and add 50ml water. Bring to a simmer and cook for around 5 mins or until slightly thickened. Remove from the heat and set aside until needed.
3. If your tofu does not feel very firm, you will need to press it. To do this, wrap the block of tofu in a few layers of kitchen paper, then weigh it down with a heavy pan or tray for 10-15 mins the longer you press it, the firmer it will be. Cut the tofu into thick slices.
4. Heat a griddle pan over high heat and lightly brush the tofu and spring onions with the oil. Griddle the tofu and spring onion until deep char lines appear on both sides around 4 mins each side.
Dish out the rice, top with the tofu and spring onion, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chili.