Tofu is so much tastier when served marinated in tamari, especially in combination with mirin.

Serves 4

Ingredients

400g Clearspring Tofu, cut into 2cm cube
1 tbsp Clearspring Toasted Sesame Oil
250g fresh mushrooms, sliced
4 cups of small broccoli florets

For marinade

3 tbsp Clearspring Mikawa Mirin
2 tbsp Clearspring Tamari Soya Sauce
2 tbsp Clearspring Tsuyu (Clearspring Kombu and three dried shiitake or maitake mushrooms in about 2 litres of water for at least 15 minutes. Remove the mushrooms, and thinly slice the caps. Then return them to the water, bring it to the boil and simmer gently for 10 minutes. Remove the kombu and keep it to use for cooking as a condiment or with beans. ">dashi) OR water
1 clove garlic, finely chopped
4cm fresh ginger root, grated
juice of half a lemon

Method

1. Mix all of the marinade ingredients in a bowl. Add the tofu, and marinate for about half and hour to an hour, turning occasionally.

2. Heat the oil in a frying pan, add the mushrooms, and sauté over a medium heat for 3 minutes. Remove the tofu from the marinade and add it to the frying pan along with the broccoli. Toss gently, and add 2 tablespoons of the marinade. Cover and simmer for 5 minutes.

3. Turn off the heat and remove the lid immediately to stop the broccoli from losing its colour. Serve hot with brown rice or roasted buckwheat.