Charred spring onions & teriyaki tofu

Charred spring onions & teriyaki tofu. Firm tofu, Raw spring onions, Uncooked long-grain brown rice.

Miriam Nice

5 + 45 min · 2

Ingredients

• 350 g Firm tofu
• 100 g Raw spring onions
• 150 g Uncooked long-grain brown rice
• 50 g Soy sauce
• 5 g Fresh ginger
• 5 g Sesame seeds
• 10 g Honey
• 20 g Sunflower oil
• 5 g Optional
• 50 g For the teriyaki sauce

Preparation

1. Allow about 40–45 minutes for the brown rice; prepare the tofu and sauce while it cooks. Cook the rice according to pack instructions. Pour the soy sauce, ginger and honey into a small saucepan and add 50ml water. Cook for around 5 minutes or until slightly thickened. Remove from the heat and set aside until needed.
2. Heat a griddle pan over high heat and lightly brush the tofu and onions with the oil. Griddle the tofu and onion until deep char lines appear on both sides (around 4 minutes each side) – you may have to do this in batches depending on the size of your griddle pan.
3. Divide the cooked rice between two plates, top with the tofu and onion, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chilli, if using.