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 280g Blocks of Naked Tofoo
1 Bunch of Mint
100g of Pomegranate Seeds
400g of Basmati Rice
Rice Wine Vinegar
Knob of Ginger
Total Cost - £9.96
Chop your tofu up into chunks.
Cover the chunks in flour.
Add a splash of olive oil to a hot pan.
Once the oil is hot enough, add the tofu chunks. Turn until each side is 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 together. Add 1 1⁄2 tablespoons of agave nectar.
Put the pomegranate seeds in a sieve over the pan. Press a teaspoon down onto them, allowing the juices to 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!