Salt & Pepper Tofu

• While the rice is cooking, roughly chop Asian greens. Trim green beans, cut into thirds. Cut Malaysian tofu into 2cm chunks. • In a medium bowl, combine cornflour, the cracked black pepper and sweet soy seasoning. Add tofu, tossing to coat. • In a small bowl, combine soy sauce mix, the honey, ginger paste and a splash of water. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring, until tender, 4-5 minutes. • In the last 2 minutes of cook time, add Asian greens and cook, tossing, until fragrant and wilted, 1-2 minutes. • 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 browned, 3-4 minutes.

• Return green beans and Asian greens to the pan. • Add soy-ginger mixture and cook, tossing to coat, until heated through, 30 seconds.