BBC Good Food - - Easiest Ever -

SERVES 2 PREP 5 mins COOK 25 mins EASY V

150g whole­grain rice

50ml soy sauce

2 tbsp mirin

½ tsp grated gin­ger

1 tsp honey

350g firm tofu (we used Caul­dron) 1 bunch spring onions, ends trimmed 2 tsp sun­flower oil

½ tsp sesame seeds

1 red chilli, sliced (op­tional)

1 Cook the rice ac­cord­ing to pack in­struc­tions. 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.

2 If your tofu doesn’t feel very firm, you’ll 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.

3 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) – you may have to do this in batches de­pend­ing on the size of your grid­dle pan.

4 Di­vide the cooked rice be­tween two plates, top with the tofu and spring onion, then driz­zle with the teriyaki sauce. Gar­nish with the sesame seeds and sliced red chilli, if us­ing.

GOOD TO KNOW low fat • cal­cium • 1 of 5-a-day

PER SERV­ING 507 kcals • fat 11g • sat­u­rates 2g • carbs 76g • sug­ars 16g • fi­bre 5g • pro­tein 23g • salt 3.5g

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