Sweet Chilli Tofu & Garlicky Greens

While the rice is cooking, cut the Chinese tofu into 2cm pieces. Finely chop the garlic. Trim the snow peas, then slice lengthways. Trim the green beans. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to chicken breast, cut the chicken into 2cm chunks and set aside.

In a large frying pan, heat a drizzle of olive oil over a a medium-high heat. Cook the tofu, tossing, browned, 4-5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ In a large frying pan, heat a drizzle of olive over a high heat. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

Add the sweet chilli sauce, soy sauce, sesame seeds and 1/2 the garlic. Toss to coat, then simmer until slightly thickened, 1-2 minutes. Transfer to a bowl. Cover to keep warm. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Flavour the chicken as you would the tofu.

Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until just tender, 3-4 minutes. Add the snow peas and Asian greens, tossing, until just tender and wilted, 2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season to taste.