• 180g tofu Tofu, firm
• 150g brown rice Brown Rice, boiled
• 80g red cabbage Red Cabbage, raw
• 80g spinach Spinach, raw
• 15g honey Honey
• 15g soy sauce Soy Sauce
• 3 cloves garlic, minced Garlic
• 15g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the red cabbage and spinach, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).

4. 4

   Mix the honey, soy sauce and garlic. Pour into the hot pan and reduce for 1-2 minutes until it coats the back of a spoon.

5. 5

   Meanwhile, steam or stir-fry the red cabbage and spinach for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: brown rice first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the spring onions.

Tap ingredients and steps to tick them off as you cook.