Hoisin Tofu

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the rice, plenty of water and salt (optional) to a pot with a lid on a high heat and bring to the boil

Once boiling, reduce the heat to medium and cook with the lid on for 15-20 min or until tender

Check occassionally and once done, drain and set aside until serving

Peel and grate the ginger (scrape the skin off with a teaspoon)

Peel and finely chop the garlic cloves

Cut the tofu block in two and pat it dry with a clean teatowel or kitchen paper

Add the chopped garlic to the rice and continue to cook

Mix the hoisin sauce, soy sauce, honey and grated ginger together with a good grind of pepper

This is your marinade

Heat a large wide based pan with a matching lid (preferably non-stick) with 1 tbsp (2 tbsp) of vegetable oil

When hot, add the tofu and cook over a high heat for 2 min on each side until golden 

Remove the tofu from the heat and transfer it to a plate, then wipe the pan clean with kitchen towel (reserve it for step 7)

Cut 4 (8) pieces of tin foil approx. the size of an A3 sheet of paper

Lay each tofu steak in the middle of 2 (4) pieces of foil (doubling the foil prevents any leakages!)

Spoon the marinade over the tofu and scrunch the edges of the foil together to form a sealed parcel, then place them on a baking tray and put then in the oven for 15 min 

Chop the spring onions finely, discarding the roots

Cut the pack choi in half, lengthways

Heat the reserved pan from step 4 on a high heat

Add the pak choi (cut side down) and cook for 5 min or until caramelised without stirring

Add a lid and cook for 3-4 min further until cooked but retaining a slight crunch

Stir the chopped spring onion through the drained rice