Ginger-Garlic Tofu Stir-Fry

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Cut the red capsicum into 2cm chunks. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the long red chilli (if using). Roughly chop the coriander. Cut the spicy tofu into 2cm squares. Finely grate the ginger and garlic.

Cut the lime into wedges. In a small bowl, combine the hoisin sauce, soy sauce, water (for the sauce) and a good squeeze of lime juice. Set aside.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the carrot, capsicum and broccoli and cook, tossing, until just tender, 6-7 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1-2 minutes. Transfer to a plate. TIP: Add a splash of water to speed up the cooking time.

Return the frying pan to a medium-high heat with a drizzle more olive oil. Add the tofu and cook, tossing, until browned, 3-4 minutes. Return the veggies to the pan, along with the hoisin sauce mixture. Toss until well combined, then remove from the heat. Stir 1/2 the long red chilli (if using) through the stir-fry.