Teriyaki tofu with charred green onions

• wholegrain rice↗150g g
• soy sauce↗50ml ml
• mirin↗2 tbsp tbsp
• grated ginger½ tsp tsp
• honey↗1 tsp tsp
• firm tofu↗350g g

  (we used Cauldron)

• green onions↗1 bunch

  ends trimmed

• sunflower oil↗2 tsp tsp
• sesame seeds↗½ tsp tsp
• red chili↗1

  sliced (optional)

Step-by-step instructions

1. 1

   Cook the rice according to the package instructions. In a small saucepan, combine soy sauce, mirin, ginger and honey with 50 ml water. Bring to a gentle boil and simmer for about 5 minutes, or until the sauce thickens slightly. Remove from heat and set aside until needed.

2. 2

   If your tofu isn’t very firm, it needs to be pressed. Wrap the tofu block in several layers of kitchen paper, then press with a heavy pan or weight for 10‑15 minutes – the longer you press, the firmer it becomes. Slice the tofu into thick slabs.

3. 3

   Heat a grill pan over high heat and lightly oil the tofu and green onions. Grill the tofu and onions until deep charred streaks appear on both sides (about 4 minutes per side) – you may need to do this in batches depending on the size of your grill pan.

4. 4

   Divide the cooked rice between two plates, top with the tofu and green onions, then drizzle with the teriyaki sauce. Garnish with sesame seeds and sliced red chili, if using.