Sweet Chilli Pork, Tofu & Veggie Stir-fry

• While rice is cooking, slice carrot into thin half-moons. Thinly slice capsicum. Roughly chop Asian greens. Slice lemon into wedges. • Heat a large frying pan to a high heat with a drizzle of olive oil. Cook carrot and capsicum until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until fragrant, 1 minute. Season. Transfer to a plate. • Meanwhile, in a small bowl, combine oyster sauce, sweet chilli sauce, a squeeze of lemon juice, the soy sauce and a splash of water.

• Cut Malaysian tofu (see ingredients) into 2cm chunks. • Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a bowl. • Return frying pan to a high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon until just browned, 3-4 minutes. • Add ginger paste and cook until fragrant, 1 minute. Add sweet chilli mixture and return veggies to the pan, tossing to combine, 1 minute. Season to taste.