Teriyaki-Glazed Tofu

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Cut the red capsicum into small pieces. Roughly chop the Asian greens. Finely grate the ginger. Slice the lime (see ingredients list) into wedges. Cut the firm tofu (see ingredients list) into 1cm pieces. In a small bowl, combine the ginger and teriyaki sauce (see ingredients list).

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the carrot and capsicum and cook, stirring occasionally, until tender, 4 minutes. Add the Asian greens and stir through until wilted, 1 minute. TIP: Add a splash of water to speed up the cooking. Add a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm. TIP: Don't worry if the veggies char a little, this adds to the flavour.

In a medium bowl, add the plain flour, Southeast Asian spice blend and tofu and toss to coat.

When the rice has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the tofu and cook, turning occasionally, until golden, 5-7 minutes. Remove the pan from the heat and add the mixed sesame seeds and teriyaki mixture. Toss to coat the tofu in the sauce mixture.