Just Because It’s Friday and We’re Eating Oil Thanks to St. Thomas the Apostle

• 2 tbsp soy sauce or tamari (if GF)
• 2 tbsp rice wine vinegar
• 1 tbsp mirin or 2 tsp maple syrup
• 2 tsp Sriracha sauce, more to taste
• 2 tsp toasted sesame oil
• 1 small garlic clove, grated finely
• 2 tsp grated ginger, adjust to taste

REMAINING INGREDIENTS

• 200 g / 7 oz firm or extra firm cotton tofu*, pressed (I recommend smoky tofu)
• 2 tbsp soy sauce or tamari (if GF)
• 2 tbsp cornflour / cornstarch(optional)
• 4-6 tsp neutral tasting oil (I used rice bran oil)
• 200 g / 7 oz kale or tenderstem broccoli, chopped into equal size pieces
• 100 g / 3.5 oz sugar snap peas or mangetout, sliced into equal size pieces
• 1 carrot, sliced thinly
• 1 ear of corn, kernels shaved off with a sharp knife
• 2 spring onions, sliced thinly
• 3-4 cups cooked and cooled long grain rice, I use (1 cup raw) brown rice