Crispy Tofu with Sweet & Sour Sauce

In a medium pot, bring 1 ¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Cut tofu into small cubes and spread over paper towel or a clean cloth. Place another paper towel or cloth over the top and gently press to dry tofu well. Allow to sit. Mince ginger and garlic. Top and tail green beans and cut in half. Trim bottoms off choy sum and cut the remainder into 3cm pieces. Finely slice spring onions.

Heat a drizzle of oil in a small pan and add the garlic and ginger. Saute for a few seconds until fragrant. Add the sauce mix and bring to a boil, simmer for a minute until thickened and slightly reduced.

Tip! Be careful not to overseason as the soy will add quite a lot of seasoning.

Heat a pan over high heat and add a swirl of oil to just coat the bottom of the pan. Toss tofu with cornflour. Add to the hot pan and fry on each side for 1-2 minutes until brown and crispy. Add the sauce and toss to combine with most of the sesame seeds and spring onion. Season as needed.

While tofu is cooking bring a kettle to the boil. Place veg in a heatproof bowl and cover with boiling water. Allow to sit for 2 minutes or until cooked to your liking and drain well.

Tip! You can cook the greens in a pot of water, microwave or pan fry if you prefer.

Serve rice and top with tofu, greens and remaining sesame and spring onion.

In a medium pot, bring 1 ¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Cut tofu into small cubes and spread over paper towel or a clean cloth. Place another paper towel or cloth over the top and gently press to dry tofu well. Allow to sit. Mince ginger and garlic. Top and tail green beans and cut in half. Trim bottoms off choy sum and cut the remainder into 3cm pieces. Finely slice spring onions.

Heat a drizzle of oil in a small pan and add the garlic and ginger. Saute for a few seconds until fragrant. Add the sauce mix and bring to a boil, simmer for a minute until thickened and slightly reduced.

Tip! Be careful not to overseason as the soy will add quite a lot of seasoning.

Heat a pan over high heat and add a swirl of oil to just coat the bottom of the pan. Toss tofu with cornflour. Add to the hot pan and fry on each side for 1-2 minutes until brown and crispy. Add the sauce and toss to combine with most of the sesame seeds and spring onion. Season as needed.

While tofu is cooking bring a kettle to the boil. Place veg in a heatproof bowl and cover with boiling water. Allow to sit for 2 minutes or until cooked to your liking and drain well.

Tip! You can cook the greens in a pot of water, microwave or pan fry if you prefer.

Serve rice and top with tofu, greens and remaining sesame and spring onion.