Zingy Ginger & Orange Tofu With Edamame Brown Rice Salad

Rinse your brown rice, then add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot

Meanwhile, peel (scrape the skin off with a teaspoon) and grate your ginger

Peel and grate your garlic

Cut your orange[s] in half

Combine the grated ginger, grated garlic, soy sauce and the juice of the orange[s] in a bowl — this is your zingy ginger & orange dressing

Drain your tofu, pat it dry with kitchen paper and cut into strips

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

Once very hot, add the tofu strips and 1/3 of the zingy ginger & orange dressing (you'll use the rest later!) and cook for 5-6 min, turning occasionally until golden and crisp – this is your zingy ginger & orange tofu

Add your toasted sesame oil and cider vinegar to the remaining zingy ginger & orange dressing

Whilst the tofu is cooking, top, tail and peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Chop the root[s] off your lettuce and discard

Separate the leaves, then wash and pat them dry with kitchen paper

Set aside until serving

Slice your cucumber into discs, then slice each individual cucumber disc into matchsticks

Add your blanched edamame beans and cucumber matchsticks to the brown rice with a pinch of salt and give everything a good mix up — this is your edamame brown rice salad