Miso Teriyaki Glazed Tofu Nuggets

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, add the carrot ribbons, rice vinegar and sugar (see pantry for amount). Season with salt and pepper and toss to combine. Set aside to pickle.

Meanwhile, drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks.

In a medium bowl, add the tofu chunks, cornflour and salt (see pantry for amount). Toss to coat, then set aside.

Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on high heat. Add the pak choi and stir-fry until just soft, 3-4 mins.

Stir in the garlic and cook for 30 secs more. Transfer to a bowl and cover to keep warm.

Return the (now empty) pan to medium-high heat with a drizzle of oil. 

Once hot, fry the tofu chunks until golden, 8-10 mins. Turn frequently to ensure they don't burn. 

Stir in the teriyaki sauce, miso paste, sambal paste and water for the sauce (see pantry for amount). Stir to combine and toss to coat the tofu. Bring to the boil, then remove from the heat.