Teriyaki Tofu Rice Bowls

Ingredients

• 280 g firm tofu, pressed, sliced into thick rectangles
• 1 x 250g pouch microwave rice
• 0.5 cucumber, ribboned or sliced
• 2 spring onions, sliced
• 3 tbsp soy sauce
• 1 tbsp soft brown sugar
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 2 tbsp mirin
• 80 g frozen edamame, defrosted
• 0.5 avocado, sliced
• 1 tbsp sesame seeds
• pickled ginger, to serve
• sriracha or chilli sauce, to serve
• miso soup, to serve

Method

1. Whisk the soy sauce, mirin, brown sugar and sesame oil together in a small bowl until the sugar fully dissolves — no gritty bits at the bottom, or they'll scorch in the pan.
2. Press the tofu hard between two clean tea towels for 5 minutes. Water means steam, and steam means no crust — you want the surface dry to the touch before it hits the oil.
3. Heat the vegetable oil in a stainless or cast iron frying pan over a medium-high heat until it shimmers. Season the tofu with a pinch of salt and lay the slices in with space between them — work in two batches if your pan is small. Crowd the pan and the tofu steams instead of browning. Fry for 3–4 minutes per side, undisturbed, until deeply golden with crisp lacquered edges.
4. Lift the tofu out onto a plate. Pour the teriyaki sauce straight into the hot pan — it will hiss and bubble hard. Swirl for 30–60 seconds, scraping up any golden stuck bits, until the sauce thickens and turns glossy and syrupy enough to coat the back of a spoon.
5. Slide the tofu back in and turn each piece through the glaze so every face is lacquered mahogany. Taste the sauce — most of the salt comes from the soy, but a final crack of pepper ties it together.
6. Meanwhile, ping the rice according to the packet instructions and tip the defrosted edamame into a small bowl with a pinch of salt.
7. Divide the hot rice between two bowls. Fan the teriyaki tofu, edamame, cucumber ribbons, avocado and spring onions over the top so every topping is visible — eat with your eyes first.
8. Spoon the remaining sticky pan sauce over the tofu, scatter generously with sesame seeds, and serve straight away with the pickled ginger piled alongside, a hit of sriracha, and a bowl of miso soup.