Sweet Tofu Pockets with Mirin Dressing and Pickled Vegetables

(Vegan and gluten-free, contains sesame)

We always have a version of tofu pockets on our menu as they’re so tasty and always one of our most popular dishes! Tofu pockets, known as inariage, can be bought from Oriental or Asian supermarkets. The tamari is a gluten-free soy sauce.

1. For the pickled vegetables: The night before serving, prepare the pickled vegetables. Using a mandolin, finely shred the carrot, cucumber, and radish. Whisk together the vinegar, sugar and 100ml (6 tablespoons) water until all the sugar has dissolved. Soak the vegetables in the liquid overnight.

   For the mirin dressing: Combine all ingredients in a bowl, and set aside.

   To assemble the pockets: Put 500ml (2 cups) water into a large saucepan, bring it to the boil and add the rice. Cook for 15 minutes. Drain well.

   Heat 1 tablespoon of oil in a frying pan and fry the onion and oyster mushrooms together for 5 minutes, then add the garlic and tamari, and half the spring onions (scallions). Cook until tender and mix with half of the cooked rice. Add the butternut mash, mirin, salt and pepper to the other half of the cooked rice, along with the remaining spring onions (scallions).

   Open the tofu cases and using a teaspoon stuff them carefully with the two types of rice. Chop the avocado into 2cm (¾ inch) cubes and place these in the top of the tofu pockets; serve immediately with mirin dressing, drained pickled vegetables, and, if desired, pickled ginger and a garnish of enocci (enoki) mushrooms.