HONEY-GLAZED TOFU

500g extra-firm tofu
1/4 cup tamari (soy sauce)
1/4 cup rice wine vinegar
1/4 cup grated fresh ginger
2 green onions, finely chopped
2 teaspoons sesame oil
2 teaspoons wasabi
1/4 cup honey
1 cup white and wild rice mix
1 green onion, cut into thin strips, extra

Cut tofu into 2cm slices, lay out in a baking dish. Combine tamari, vinegar, ginger, onions, sesame oil and wasabi. Pour over tofu, refrigerate at least 4 hours, turning tofu occasionally. Remove tofu from marinade, reserve marinade. Heat a nonstick frying pan to medium, add tofu in a single layer, cook for 1 minute on each side or until browned and warmed through; remove. Add marinade and honey to pan, stir over heat until slightly thickened. Meanwhile, cook rice according to instructions on the packet. Spoon rice onto serving plates, top with tofu, spoon over honey glaze. Top with green onion strips.