- 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
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.