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280g firm tofu

35g cornflour

1 tbsp groundnut oil

4 shallots, finely sliced

1cm piece fresh ginger, grated

2 garlic cloves, finely chopped

2 tbsp mirin

4 tbsp soy sauce

¾ tbsp brown sugar

250g packet of microwavable brown rice

½ tsp sesame oil

2 spring onions, finely chopped

1 tsp sesame seeds

2 heads pak choi, leaves separated and cut in half lengthways

175g sugar snap peas, sliced along their length

1 red chilli, halved, deseeded and chopped

3 garlic cloves, very finely sliced

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1. Drain 280g firm tofu and cut it into 3cm cubes.

2. Toss the tofu cubes into a bowl with 35g cornflour. Make sure all the cubes get covered in flour.

3. Heat 1 tbsp groundnut oil in a frying pan and fry the cubes all over until they are golden and crisp all over. Lift out with a slotted spoon.

4. Add 4 finely sliced shallots and fry gently until they’re soft, then add a grated 1cm piece of ginger. Cook for a minute longer, then add 2 finely chopped garlic cloves and fry until golden.

5. Pour in 2 tbsp mirin and 4 tbsp soy sauce, add ¾ tbsp brown sugar, stir and add the golden tofu cubes. The sauce will reduce to coat the cubes of tofu.

6. Pull this off the heat and leave it while you prepare the vegetables.

7. Heat 2 tbsp groundnut oil in a wok or a frying pan and add the halved leaves from 2 heads of pak choi, 175g halved sugar snaps and 1 deseeded and chopped red chilli. Stir-fry for a couple of minutes over a high heat, then add 3 very finely sliced garlic cloves.

8. Turn the heat down a little and fry for another minute – don’t let the garlic burn.

9. If the pak choi still hasn’t wilted, add about 35ml water, turn the heat up and cook until the water has evaporated and the vegetables are glossy.

10. Heat the 250g microwavable brown rice according to the packet instructions, and reheat the tofu in its sauce.

11. Add ½ tsp sesame oil to the tofu and sprinkle with 2 finely chopped spring onions and 1 tsp sesame seeds.

12. Put the rice in two bowls and spoon on the vegetables and then the tofu. Serve immediately.

https://www.telegraph.co.uk/recipes/everyday/vegetarian/teriyaki-tofu-green-vegetable-rice-bowl-recipe/?WT.mc_id=e_DM1063595&WT.tsrc=email&etype=Edi_Foo_New&utmsource=email&utm_medium=Edi_Foo_New20260912&utm_campaign=DM1063595