Tofu & garlicky greens

Put the shredded baby leaf greens and broccoli in a steamer and cook for 3-5 minutes, or until tender. Meanwhile, cook the rice according to pack instructions.

For the garlic-soy sauce, in a small frying pan, heat the vegetable oil over a medium-high heat. Add the garlic and finely chopped salad onion whites, then fry for 1 minute until fragrant. Add the soy sauce, vinegar, sugar and sesame oil, then simmer for 2 minutes until reduced slightly. Add the shichimi togarashi and salad onion greens; stir over the heat for a final minute.

Arrange the greens and rice on plates or in shallow bowls. Slice the tofu and place on top. Spoon the sauce over the tofu and greens. Scatter over a little extra shichimi togarashi before serving.