Marmite Teriyaki Tofu With Edamame Rice

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Drain your tofu and pat it dry with kitchen paper, then chop into bite-sized cubes

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 tofu cubes and cook for 5-6 min, turning occasionally until golden and crisp

Meanwhile, add your Marmite to a small bowl with your soy sauce, agave, cornflour and mirin and mix it all together – this is your Marmite teriyaki sauce

Crush your roasted peanuts with a rolling pin

Tip: If you don't have a rolling pin, just chop them roughly!

Once the tofu cubes are crisp and golden, reduce the heat to very low

Wait for the pan to cool down a little, then add the Marmite teriyaki sauce

Cook for 1-2 min, stirring occasionally, until a thick, glossy sauce coats the tofu cubes

Once the sauce is thick and glossy, add the crushed peanuts to the pan and gently mix until the tofu is coated in the nuts – this is your Marmite teriyaki tofu

Rinse your blanched edamame beans under cold running water

Once the rice is done, stir through the blanched edamame beans with a pinch of salt and sugar – this is your edamame rice