Teriyaki Tofu With Sesame Greens

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

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

Drain your tofu, then pat it dry with kitchen paper

Cut the drained tofu into cubes

Once the pan is very hot, add the tofu cubes and cook for 6-7 min, turning occasionally until golden and crisp

Trim, then slice your spring onion[s] finely

While the tofu is cooking, add your sugar snap peas and mangetout to a large bowl and cover them in boiled water until fully submerged

Set aside to soften

In a small bowl combine your soy sauce, honey and chilli flakes (can't handle the heat? Go easy!) – this is your teriyaki glaze

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and put the pouch in the microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Add the teriyaki glaze and half the sliced spring onion (save some for garnish!) to the pan

Cook for 1-2 min further or until the sauce has coated the tofu nicely – this is your teriyaki tofu

Drain the softened sugar snaps peas & mangetout and return to the bowl

Then add your toasted sesame oil and toasted sesame seeds and give everything a good mix up – these are your sesame greens