COMMITTED TO OUR COMMUNITY
Our stores are run by people in the heart of their local community which means we are 100% committed to serving you and your community.
We are committed to maintaining good availability throughout this difficult period and most importantly, committed to keeping all our prices fair.
The majority of our stores are open late, with good availability, good value and of course, a friendly face.
Thank you to all our loyal store owners during this difficult period, thank you to all our colleagues and most importantly, thank you to all our loyal customers for continuing to shop local.
Please feel free to contact your local store if you have any specific needs that we can help you with.
We’re in this together and rest assured, 100% committed to our communities.
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.