Sticky Crusted Tofu

​Put the rice vinegar into a large bowl with the sugar (see ingredient list for amount), 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 on the plate until evenly coated in cornflour.​

Pour the water for the rice (see ingredients for amount) into a 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).

Line a baking tray with baking paper, drizzle on some oil, then lay on the tofu slices. Bake in the oven for 10 mins on the top shelf, then remove from the oven and turn over the slices. Spoon the miso honey mixture on top of the tofu slices and spread it out with a spoon so it covers the top and bake for another 10 mins.

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, cover with foil. Pop your pan back on the heat, add a drizzle of oil, the spring greens, a pinch of salt and pepper. Stir fry until they are tender, 3-5 mins, adding a splash of water. Add the remaining garlic, cook for 30 secs.