Go meat-free with this moreish tofu-based dish served with rice and green beans. The braise is loaded with heat and umami flavour for the tofu to soak up
Prep:10 mins
400g extra-firm tofu½ tbsp reduced-salt soy sauce1 tbsp mirin½ tbsp gochujang3 garlic cloves, finely chopped2 tsp sesame seeds2 spring onions, finely sliced1 tbsp rapeseed oil200g green beans1 lime , juicedcooked brown rice, to serve
STEP 1Pat the tofu block dry and cut in half lengthways, then into 1cm-thick slices. Set aside on a plate lined with kitchen paper, then put another sheet of paper and a plate on top to weigh it down while you prepare the braise. Mix the soy sauce with the mirin, gochujang, garlic, sesame seeds, most of the spring onions and 200ml water.STEP 2Heat the oil in a pan over a medium-high heat and fry the tofu for 4-5 mins on each side until golden brown. Pour in the soy sauce mixture and scatter over the green beans. Bring to a simmer, and cook over a medium heat for 10 mins until the braising liquid has thickened and the green beans are tender.STEP 3Sprinkle over the remaining spring onions, squeeze over the lime juice to taste, season with salt and serve with the brown rice.
