Sesame-Crumbed Tofu & Soy Veggies

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

While the rice is cooking, combine the plain flour and the salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the mixed sesame seeds and panko breadcrumbs (see ingredients). Gently dip the tofu pieces into the seasoned flour, then into the egg and finally in the breadcrumbs. Set aside on a plate.

In large frying pan, heat enough olive oil to coat the base over a medium-high heat. When the oil is hot, cook the tofu, turning occasionally, until golden 5-7 minutes. Transfer to a plate lined with paper towel.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the zucchini, tossing, until tender, 4-5 minutes. Add the shredded cabbage mix and cook until softened 1-2 minutes. Add the garlic and soy sauce (for the veg) and cook until fragrant, 1 minute.