Crispy Tofu with Sweet & Sour Sauce

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine 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.

Mince ginger and garlic. Top and tail snow peas and cut in half. Trim bottoms off pak choy 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 sweet and sour base mix and ¹⁄₃ cup of water and bring to a boil, simmer for a minute until thickened and slightly reduced.

Tip! Be careful not to overseason as the soy already adds 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. Add Tofu 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 mixed sesame seeds and spring onion. Season as needed. If your sauce feels too thick you can add a splash of hot water to thin it.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

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, drain well and season lightly. NOTE: Alternatively you can steam or stir fry the veggies.

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 1¹⁄₂ cups water to a boil. Stir in the jasmine 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.

Mince ginger and garlic. Top and tail snow peas and cut in half. Trim bottoms off pak choy 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 sweet and sour base mix and ¹⁄₃ cup of water and bring to a boil, simmer for a minute until thickened and slightly reduced.

Tip! Be careful not to overseason as the soy already adds 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. Add Tofu 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 mixed sesame seeds and spring onion. Season as needed. If your sauce feels too thick you can add a splash of hot water to thin it.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

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, drain well and season lightly. NOTE: Alternatively you can steam or stir fry the veggies.

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.