Ginger and maple-glazed tofu

FOR THE TOFU AND MARINADE

• 500g tofu
• 3 tbsp pure Canadian maple syrup (preferably golden colour for its delicate flavour)
• 20g 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
• 1 ½ tsp balsamic vinegar
• 250g cooked puy lentils
• 1 red onion, diced

GINGER AND MAPLE TOFU

1. Gently sweat the red onion in a pan then add courgettes and balsamic vinegar.
2. Add cooked lentils then leave to cool.
3. Cut the tofu into 2-inch squares.
4. Combine maple syrup, fresh ginger, garlic, rice wine vinegar, sesame oil and soy sauce in a bowl.
5. Marinate tofu in mixture for 10-15 minutes.
6. Pan fry tofu in the glaze for 1-2 minutes on each side.
7. Place the lentil mix on a serving plate and top with the glazed tofu.
8. Garnish with a wedge of lime, coriander and a sprinkle of sesame seeds.

CHEF'S TIP

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