Serves 2

You may think the star of the show in this dish is the teriyaki, but the truth is that it’s the delicious roasted sesame oil stirred through the rice and drizzled over at the end. If you choose not to use tofu / not interested in a vegan meal, simply use fish or chicken pieces but ensure they have cooked through sufficiently.


150g fragrant rice (like Jasmine or Basmati rice)
2 tsp toasted sesame oil, plus extra to garnish
300g silken tofu
2 TB teriyaki sauce
2 TB olive oil
3 spring onions, trimmed


Cook the rice according to the package instructions. Once done, stir through the two teaspoons toasted sesame oil. Set aside to keep warm.

In the meantime, carefully open the packaging of silken tofu. Handle it very gently. Remove the block and drain it on a plate lined with kitchen paper. Slice the block into several even-pieces pieces.

Add the teriyaki sauce and olive oil to a large non-stick pan over moderate heat and use a silicone spatula to gently combine. Gently place the tofu slices into the pan to warm through as the mixture starts to cook and reduce (this will also warm the tofu through). The sauce will start to caramelise and thicken.

Use a sharp knife slice the trimmed spring onions into thinner slices.

Serve the blackened tofu over the sesame rice and garnish with the spring onion. Drizzle over a little extra sesame oil before tucking in!