Teriyaki-Glazed Beef Meatballs & Tofu

• Meanwhile, roughly chop garlic and baby spinach leaves. Thinly slice apple. • Cut plain tofu (see ingredients) into 2cm chunks. • In a small bowl, combine teriyaki sauce, the brown sugar, water (for the sauce) and 1/2 the rice wine vinegar. Set aside.

• In a medium bowl, combine ginger paste, garlic, beef mince, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

• Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Add teriyaki sauce mixture and cook, tossing, until meatballs are well coated, 1-2 minutes. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a paper towel-lined plate.

• While the meatballs are cooking, combine garlic aioli and remaining rice wine vinegar in a large bowl. Add slaw mix, baby spinach and apple. Toss to coat and season to taste.