Teriyaki Tofu

Block of tofu

Cornflour

Knob of ginger

10 tbsp soy sauce

3 tbsp rice wine vinegar

1.5 tbsp maple syrup

Basmati rice

100g pomegranate seeds and a bunch of mint, to serve (optional)

Method:

Chop tofu into chunks and put rice on to boil.

Cover the tofu chunks in cornflour and add to a pan of hot oil, cooking until golden brown.

For the sauce, add soy sauce, vinegar, ginger, and 10 tablespoons of water to a pan, and mix before adding the syrup.

Once reduced nicely, add the tofu to the sauce.

Serve over a bed of rice, and garnish with the pomegranate seeds and mint leaves.