Sticky Miso Peppers

Place the pineapple (1 tin) rings (reserving juice) in a large dry non-stick frying pan on a medium heat.

Cut the extra firm tofu (280 g) into four chunks and add to the pan. Let it all gently char for minutes (4), then turn, char on the other side and remove, leaving the pan on the heat. Start 4m timer

Deseed the pepper (2 mixed-colour), chop into 2 cm chunks and place in the pan with olive oil (0.5 tbsp), then reduce to a medium-low heat. Trim the onions (4 spring), chop the white halves into 2 cm lengths and add to the pan, reserving the green tops. Peel, finely slice and add the garlic (4 cloves), then cook it all for minutes (10), or until soft and charred, stirring regularly. Start 10m timer

Meanwhile, finely slice the green halves of the [spring onions]. In a heatproof bowl, cover the rice vermicelli (90 g) with boiling kettle [water]. In a pestle and mortar, pound the wasabi peas (20 g) until fine.

Mix the tsp red miso paste (2 heaped) into the reserved pineapple juice, then pour into the pepper pan with a splash of [water]. Let it sizzle for minute (1), then return the [extra firm tofu] and [pineapple] to the pan to glaze. Start 1m timer

Drain the [rice vermicelli], divide between your plates and spoon over the sticky miso peppers, followed by the [extra firm tofu] and [pineapple]. Sprinkle with the sliced green [spring onions] and crushed [wasabi peas], then tuck right in.