- 150g wholegrain rice
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 50ml soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp mirin
- ½ tsp grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 350g firm tofu (we used Cauldron)
- 1 bunch spring onions, ends trimmed
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- ½ tsp sesame seeds
- 1 red chilli, sliced (optional)
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.
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.
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.
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.