MISO AND SESAME GLAZED TOFU WITH GINGER AND CHILLI STIR-FRIED GREENS

Serves 1 1 tbsp mirin 20g miso paste 1 x 150g block firm tofu 40g celery, trimmed 35g red onion 120g courgette 1 bird’s eye chilli 1 garlic clove 1 tsp finely chopped fresh ginger 50g kale, chopped 2 tsp sesame seeds 35g buckwheat 1 tsp ground turmeric 2 tsp extra virgin olive oil 1 tsp tamari or soy sauce Heat the oven to 200°C/gas 6. Line a small roasting tin with greaseproof paper.

Mix the mirin and miso together. Cut the tofu lengthways, then into triangles. Cover with the miso mixture and leave to marinate.

Slice the celery, red onion and courgette at an angle. Finely chop the chilli, garlic and ginger and leave to one side.

Cook the kale in a steamer for 5 minutes.

Place the tofu in the roasting tin, sprinkle with sesame seeds and roast for 15-20 minutes, until caramelised.

Wash the buckwheat in a sieve and place in a pan of boiling water with the turmeric. Cook according to the packet instructions, then drain.

Heat the oil in a frying pan, then add the celery, onion, courgette, chilli, garlic and ginger and fry on a high heat for 1-2 minutes. Reduce the heat for 3–4 minutes until the vegetables are cooked but still crunchy.

Add the kale and tamari and cook for a further minute.

When the tofu is ready, serve with the greens and buckwheat.