Directions

Cook the rice according to package instructions

Make the marinade for the tofu by mixing together the miso, garlic, ginger, maple syrup and 1 tbsp of the sesame oil

Cut the tofu into 1cm cubes and toss in the marinade, set aside.

Heat a pan over medium heat and add the remaining tbsp of sesame oil

Gently pan fry the tofu for a few minutes on each side until it is crispy and caramelised then take off the heat and allow to cool slightly

Mix together the tahini, lime, tamari, sesame oil and chilli flakes adding water a little at a time to reach desired consistency.

Place the cooked and slightly cooled rice into your serving bowl

Halve the sugar snaps and place on top of the rice along with the rocket and tofu

Place the sesame seeds and cashews in the same pan you used to cook the tofu and toast for a few minutes, tossing them around to avoid burning

Finish off the salad with the toasted seeds and dressing