2. Combine 3 tbsp soy sauce, 1 tbsp vinegar, 1/2 tbsp maple syrup, 2 tbsp oil and 1/3 cup water in a bowl.
3. Slice tofu and place in small oven dish (see notes). Pour over sauce. Peel and grate ginger (or thinly slice). Slice chilli and spring onions (reserve half the onions for garnish). Scatter over top of tofu. Cover with foil and bake for 15 minutes until heated through.
4. Trim and slice Asian greens and sugar snap peas. Heat frypan over medium-high heat with 1 tbsp oil. Add 1 crushed garlic clove and vegetables. Cook for 3-4 minutes until wilted. Season to taste with soy sauce and pepper.
5. Garnish tofu with fresh spring onions. Divide rice, veggies and tofu among shallow bowls. Spoon over sauce.
Use a smaller oven dish so that the tofu is almost submerged in the sauce. Line the dish with foil or baking paper if needed. Cook the Asian greens with sesame oil or peanut oil for added flavour!
Firm tofu, 2 packets (2 x 300g)
Red chilli, 1
Spring onions, 1/3 bunch *
Asian greens, 1 bunch
Sugar snap peas, 1/2 bag (125g) *
FROM YOUR PANTRY
Oil (for cooking), pepper, soy sauce (or tamari), apple cider (or rice wine) vinegar, maple syrup, garlic (1 clove)