TODAY’S RECIPE: Charred spring onions and teriyaki tofu

MEAT-FREE Monday. SERVES 2.

Ingredients

150g wholegrain rice 50ml soy sauce 2 tbsp mirin ½ tsp grated ginger 1 tsp honey 350g firm tofu 1 bunch spring onions 2 tsp sunflower oil ½ tsp sesame seeds 1 red chilli (optional)

Method

1. Cook rice according to pack instructions. Pour soy sauce, mirin, ginger and honey into a pan and add 50ml water. Simmer for around five minutes or till teriyaki sauce is slightly thickened. Remove from heat and set aside.

2. If the tofu doesn’t feel firm, wrap it in kitchen paper, then weigh it down with a heavy pan or tray for ten to 15 minutes — the longer you press it, the firmer it will be. Cut into thick slices.

3. Heat griddle pan over high heat and brush tofu and spring onions with oil. Griddle tofu and spring onion until deep char lines appear on both sides (around four minutes each side) — you might have to do this in batches.

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