Sticky Crusted Tofu

Put the rice vinegar into a large bowl with the sugar (see ingredients for amount) and a pinch of salt and pepper. Mix, then add the cucumber, toss to coat in the vinegar. Set aside. Put the cornflour on a plate, add a large pinch of salt, stir well. Discard the kitchen paper then drizzle the tofu slices with oil on each side. Once nicely coated, press both sides into the cornflour until evenly covered.

Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Once you have turned the tofu over, heat a drizzle of oil in a frying pan on medium- high heat. Add the mushrooms. Stir-fry until golden, 4-5 mins. Stir in the soy sauce, remaining honey and half the garlic. Cook for 1 minute. Transfer to a bowl and cover with foil. Pop your pan back on the heat, add another drizzle of oil, the spring greens and a pinch of salt and pepper. Stir-fry until they are tender, 3-5 mins. Add the remaining garlic, cook for 30 secs.