Ponzu-Glazed Chicken, Tofu & Garlic Rice

• While rice is cooking, trim and halve green beans. Thinly slice carrot into half-moons. Roughly chop Asian greens. • Thinly slice long chilli (if using). Cut Japanese tofu into 2cm cubes. Cut chicken breast into 2cm chunks. Set aside. • In a small bowl, combine ponzu sauce, the brown sugar, the water (for the glaze) and mixed sesame seeds. • In a second small bowl, combine Japanese dressing and mayonnaise.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, green beans and carrot with a dash of water, tossing occasionally, until cooked through (when chicken is no longer pink inside), 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Season with salt. Transfer to a bowl and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing, until golden, 2 minutes. Add ponzu glaze and cook, stirring, until tofu is well coated and glaze is slightly thickened, 1 minute.