Jerk-Spiced Tofu With Buttered Corn On The Cob

Heat a pot with a small knob of butter over a medium-high heat

Once hot, add your tomato paste with half your ground smoked paprika (you'll use the rest later!) and cook for 1 min or until fragrant

Once fragrant, add your white long grain rice and vegetable stock mix

Give everything a good mix up until the rice is fully coated

Once the rice is fully coated, add 250ml [375ml] [500ml] cold water and bring to the boil

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam for 3-4 min – this is your red rice

Drain your tofu and tear it into bite-sized pieces

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Combine the lime zest and torn tofu in a large bowl

Add your umami seasoning, soy sauce, remaining ground smoked paprika and a pinch of salt

Add your cornflour and give everything a good mix up until well coated – this is your coated tofu

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the coated tofu to the pan and cook for 10-12 min or until golden – this is your crispy tofu

While the tofu is cooking, roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half

Combine the juice of half the lime[s] with 1 tsp [1 1/2 tsp] [2 tsp] sugar, your red chilli relish and jerk paste – this is your jerk glaze

Cut the remaining lime into 1 wedge per person

Add your sweetcorn cobette[s] to a heatproof bowl with 2 tbsp [3 tbsp] [4 tbsp] cold water

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 4-5 min or until the corn is tender

Once tender, add a small knob of butter – this is your buttered corn