Miso Honeyed Tofu

Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. When boiling, add the rice and cook for 12 mins. Drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.

Heat a drizzle of oil in a large frying pan or work on a high heat. When the oil is hot, add the mushrooms and fry until golden, 4-5 mins. Stir in the bok choy and allow to soften slightly, 1-2 mins. Add the garlic, stir together and cook for 1 minute more. Transfer the vegetables to a bowl and set aside.

Wipe out your pan and pop back on high heat with a glug of oil. When the oil is hot, add the tofu pieces and fry till golden and crisp, 3-4 mins, stir occasionally. Meanwhile, mix the honey and miso together in a small bowl. Once the tofu is golden all over, reduce the heat and allow the pan to cool for a minute or so. Add the honey and miso mix into the pan. As it begins to bubble, stir the tofu in the miso mix to glaze all over, 1-2 mins. You want the tofu to be crisp and caramelized.

Once the rice is cooked, fluff it up with a fork and stir through your mushrooms and bok choy. Pour in the soy sauce and stir through to mix evenly, 1-2 mins. Season with salt and pepper to taste if needed.