The most delicious tofu you’ll ever munch.
Keep bubbling that sauce down until it is nice and sticky.
Cooking Time (Includes Preparation Time): 30 Minutes
2 x 240g Blocks of Naked Tofoo
Bunch of Mint
100g Pomegranate Seeds
400g Basmati Rice
Rice Wine Vinegar
Knob of Ginger
Total Cost - £9.96
Chop your tofu up into chunks.
Cover the chunks in flour.
Into a hot pan, add olive oil.
Once the oil is hot enough, add the chunks of tofu to the pan and turn until golden brown.
Teriyaki time. Add 12 tablespoons of soy sauce, 5 tablespoons of rice wine vinegar, 10 tablespoons of water and a teaspoon of ginger to a pan. Mix them all together, and then add a tablespoon and a half of agave nectar.
Place pomegranate seeds into a sieve and press a teaspoon into it letting the juices drip into the pan.
Add the mint and the tofu and mix together.
Place the tofu on a bed of rice.
Garnish with pomegranate and tuck in!