"This teriyaki tofu is easy and low in fat. Dig out some wholegrain rice to create the perfect dish, all ready in 30 mins. Ideal for after-work cooking. Let's go!"
 Easy |
 3 servings |
 25 minutes |
|---|
150 g wholegrain rice
50 ml soy sauce
2 tbsp mirin
1/2 tsp grated ginger
1 tsp honey
350 g firm tofu
Bunch spring onions, ends trimmed
2 tsp sunflower oil
1/2 tsp sesame seeds
1 red chilli, sliced
1. Heat the oven to 170°C/ 150°C fan/gas 3½ and put in a shallow 1.5 litre ovenproof dish (about 5cm deep) in to warm.
2. Melt the butter in a medium, deep non-stick frying pan over a medium-high heat, then add the shallots and fry for 5-8 minutes until translucent.
3. Stir in the rice, squash, sage and garlic so everything gets a good coating of butter. Fry for another minute.
4. Add the wine and bring the mixture up to a simmer, then bubble for 2-3 minutes. Add the stock and bring back to a gentle simmer.
5. Pour the mixture into the warmed dish and bake, uncovered, in the oven for 45 minutes.
6. Stir in the cheese for the last 5 minutes. Serve, sprinkled with the remaining sage and extra cheese.