Hoisin Tofu, Beef & Veggie Stir-Fry

• While the rice is cooking, thinly slice carrot into half-moons. • Trim and halve green beans. • Roughly chop Asian greens. • Cut lemon into wedges. • Cut firm tofu into 1cm chunks. • In a medium bowl, combine the plain flour and a pinch of salt. Add tofu, gently tossing to coat.

• In a small bowl, combine hoisin sauce, the soy sauce, the water (for the sauce), the brown sugar, a squeeze of lemon juice and half the sesame seeds. • In a second small bowl, combine garlic aioli, remaining sesame seeds and a small splash of water.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking mince up with a spoon, until just browned, 3-4 minutes. Drain excess oil from the pan. Add carrot and green beans, tossing, until softened, 4-5 minutes. • Add Asian greens and cook until softened, 1-2 minutes. • Transfer to a plate and cover to keep warm.

• Return frying pan to medium-high heat with a good drizzle of olive oil. When oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. • Remove from heat, then add hoisin mixture. Stir, then return cooked veggies and beef to pan, tossing to coat. Season with pepper.