Miso asparagus rice bowls

In a small bowl, whisk together 1 tbsp oil, the miso, lemon juice, maple syrup (or agave) and grated ginger. Add a splash of water to loosen, if needed, then set aside.

Set a large frying or griddle pan over a high heat. Toss the asparagus with the remaining ½ tbsp oil, then add to the smoking-hot pan. Leave for a minute, then cook for 5-8 minutes, tossing from time to time until charred and tender; season with salt. Meanwhile, heat the rice according to pack instructions.

Spoon the rice into bowls, top with the tofu and asparagus, then drizzle with the miso-ginger dressing. Finish with shichimi togarashi (or toasted sesame seeds) and crispy fried onions, if liked.