Miso Tofu With Stir-Fried Ginger Greens

Boil half a kettle

Drain your tofu and pat it dry with kitchen paper

Cut the drained tofu into cubes

Wash, then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips and pat dry with kitchen paper

Wash, then cut the pak choi in half, separating the white base[s] and green tops

Cut the white base[s] into bite-sized pieces

Add your blanched edamame beans to a colander and pour boiled water all over them to refresh them, then run under cold water until cool

Add your miso and mirin to a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil, season with salt and pepper and give everything a good mix up – this is your miso glaze

Peel (scrape the skin off with a teaspoon) and finely chop your ginger into matchsticks

Peel and finely slice (don't chop!) your garlic

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

Once hot, add the tofu cubes and a generous pinch of salt and cook for 5-6 min or until browned all over and starting to crisp

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

Once hot, add the sliced spring greens and chopped pak choi base and cook for 2-3 min or until starting to wilt

Drain the refreshed edamame beans, then add them to the pan with the pak choi tops, ginger matchsticks and sliced garlic and cook for a further 2-3 min or until fragrant and everything is tender with a bite

Add your soy sauce and give everything a good mix up – these are your stir-fried ginger greens

Once the tofu has browned, add the miso glaze and cook for 2-3 min or until the sauce has coated the tofu and is starting to caramelise

Sprinkle over your black sesame seeds – this is your miso tofu