Agedashi tofu with sesame spinach and rice

Ingredients

For 1 serving

• Tofu200 g
• Cornstarch15 g
• Sunflower oil2 teaspoons
• Soy sauce1 tablespoon
• Mirin1 teaspoon
• Daikon radish50 g
• Ginger5 g
• Spinach150 g
• Sesame seeds5 g
• Sushi rice50 g

Contains: gluten, soy, sesame

Method

1. Rinse the sushi rice under cold water until it runs clear, put it in a small pan with one and a quarter times its volume of water, bring to the boil, turn down to minimum, cover and cook for 15 minutes without lifting the lid, until all the water is absorbed.
2. Meanwhile drain the tofu, cut it into large cubes of about 4 cm and pat them very dry with kitchen paper; toss them in the cornflour, shaking off the excess.
3. Heat the sunflower oil in a non-stick pan over medium-high heat and fry the tofu for 6–8 minutes, turning on all sides, until crisp and golden.
4. In a small pan heat the soy sauce and mirin with half a glass of water until simmering. Peel and grate the daikon and ginger.
5. Bring a small pan of water to the boil and blanch the washed spinach for 1 minute, until wilted; drain, squeeze and dress with the sesame seeds, toasted in a dry pan for 1 minute, and a few drops of soy sauce.
6. Put the tofu in a small bowl, pour the hot broth around it at the last moment so it stays crisp, and top with the daikon and ginger; serve the rice and spinach alongside.