Ginger and Maple-Glazed Tofu

FOR THE TOFU AND MARINADE

• 500 g tofu
• 3 tbsp pure Canadian maple syrup (preferably golden colour for its delicate flavour)
• 20 g fresh ginger
• 2 cloves garlic, crushed
• 1 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 2 tbsp soy sauce

FOR THE LENTILS

• 1 large courgette, chopped
• 1½ tsp balsamic vinegar
• 250 g cooked puy lentils
• 1 red onion, diced

For garnish

• wedge of lime
• coriander
• sprinkle of sesame seeds

Lentils

1. Gently sweat the red onion in a pan, then add the courgettes and balsamic vinegar.
2. Add the cooked lentils and leave the mixture to cool.

Tofu

1. Cut the tofu into 2-inch squares.
2. Combine the maple syrup, fresh ginger, garlic, rice wine vinegar, sesame oil, and soy sauce in a bowl.
3. Marinate the tofu in the mixture for 10-15 minutes.
4. Pan-fry the tofu in the glaze for 1-2 minutes on each side.

To serve

1. Place the lentil mix on a serving plate and top with the glazed tofu.
2. Garnish with a wedge of lime, coriander, and a sprinkle of sesame seeds.

CHEF'S TIPS

1. Halloumi can be added alongside the tofu, or as a replacement.
2. After a few days, you may prefer to toast the bread.
3. Try adding some maple spread to complement the pumpkin and pecan bread with a hint of sweetness.