Ingredients

Method

• 2 T rice vinegar
• 3 T honey
• Lemon ½, juiced
• 1 T soya sauce
• 1 x 5 cm ginger knob, grated
• 2 x 297 g firm tofu boxes
• 1 T Good-quality olive oil
• 3 red chillies, roughly chopped
• 1 garlic clove, crushed
• 200 g Edamame beans, blanched and podded
• 4 purple spring onions, sliced
• Sea salt to taste

Method

Ingredients

Preheat the grill to a high heat. In a bowl, combine the rice vinegar, honey, lemon juice and soya sauce.

Carefully remove the tofu from the boxes. Drain, then cut into cubes and leave to marinate in the honey-and-ginger mixture for at least 30 minutes.

When marinated, arrange the tofu on a baking tray and drizzle with any leftover marinade. Grill for 10 to 15 minutes, or until golden.

Place the olive oil in a small pan over a medium to high heat. When hot, flash fry the chillies and garlic for 3 to 4 minutes, or until fragrant.

Arrange the tofu cubes in shallow bowls, drizzle with the chilli-and-garlic oil, scatter over the edamame beans and spring onions and season with salt. Serve immediately.

Cook’s note: The sugar from the honey will lend a lovely caramelisation to the tofu – feel free to add toasted sesame seeds if you prefer a crunchy outer layer to your tofu.