Pinch of salt
Pinch of pepper
Thumb of ginger
For the sauce:
2 garlic cloves
5 tbsp soy sauce
5 tbsp mirin
4 tbsp light brown sugar
2 tsp cornflour
240g jasmine rice
Remove tofu from packaging, press between paper towels by pressing with a book. The longer, the better.
Preheat the oven to 180˚C (Fan) or 200˚C (Non-Fan) and line a baking tray with baking paper.
Cut your tofu into bite-sized cubes and add to a mixing bowl with the cornflour, sesame oil and add your salt and pepper. Gently stir and then place on your baking tray and bake for 15 minutes.
Cook your rice while waiting for your tofu.
Then prepare you teriyaki sauce. Peel and dice your ginger and garlic and add to a small saucepan over medium heat. Add your soy sauce, mirin and light brown sugar.
Combine the cornflour with 3 tbsp of water and stir until smooth.
Bring your sauce to the boil and slowly add to your sauce, bring to the boil and then reduce to a simmer for 5-8 minutes until the whole sauce has thickened.
Add your tofu pieces and stir through before removing from the heat.
Serve over a bowl of rice and add freshly chopped spring onion, chilli coriander, sesame seed and a squeeze of lime to flavour.