Sweet Chilli Ginger Glazed Tofu Bun Cha Bowl

Thinly slice the zucchini and carrot into half-moons. Cut the Japanese tofu into 2cm chunks.

In a small bowl, combine the sweet chilli sauce, sesame oil blend, ginger paste, soy sauce and water (for the sauce).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat . Cook the carrot, zucchini, stirring, until tender, 4-5 minutes. Add baby spinaand cook until softened, 1-2 minutes. Season with salt and pepper, transfer to a medium bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing occasionally, until golden and warmed through. Add the sweet chilli glaze and cook until the tofu is coated, 1-2 minutes.