Sweet Chilli Tofu & Veggie Stir-Fry

While the garlic rice is cooking, trim the sugar snap peas. Thinly slice the carrot (unpeeled) into half- moons. Thinly slice the capsicum. De-stem the makrut lime leaves and very finely slice. Grate the ginger (unpeeled). Zest the lime to get a generous pinch, then slice into wedges. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very finely!

Quarter each piece of Chinese tofu. Heat a drizzle of olive oil in a large frying pan over a medium- high heat. Add the tofu pieces and cook, tossing occasionally, until browned and warmed through, 4 minutes. Transfer to a plate.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the carrot and capsicum and cook, stirring occasionally, until lightly charred, 4 minutes. Add the sugar snap peas and cook until just tender, 1-2 minutes. While the veggies are cooking, in a small bowl, combine the makrut lime leaves, ginger, a generous squeeze of lime juice, the lime zest, sweet chilli sauce, sesame oil, soy sauce and water (for the sauce).

TIP: Add a splash of water to speed up the cooking.

Reduce the heat to medium and return the tofu to the pan with the veggies. Add the sweet chilli sauce mixture and cook, stirring, until the veggies and tofu are well coated and fragrant, 1-2 minutes.