Chop your tofu up into chunks. Cook your rice following pack instructions.

Cover the chunks in cornflour.

Add a splash of olive oil to a hot pan.

Once the oil is hot enough, add the tofu chunks. Turn until each side is golden brown.

Teriyaki time. Add soy sauce, rice wine vinegar, 10 tbsp of water and a tsp of ginger to a bowl. Mix together. Add 1 1/2 tablespoons of agave nectar.

Add your teriyaki sauce to the pan to warm and bubble for a couple of mins until thickened.

Put the pomegranate seeds in a sieve over the pan. Press a teaspoon down onto them, allowing the juices to drip into the pan.

Add the mint and the tofu and mix together.

Place the tofu on a bed of rice. Garnish with pomegranate and tuck in!