Teriyaki & Sesame Tofu

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into small pieces. Trim the green beans and cut into 2cm pieces. Finely grate the ginger. Slice the lime (see ingredients) into wedges. Cut the firm tofu (see ingredients) into 1cm pieces. In a small bowl, combine the ginger and teriyaki sauce (see ingredients).

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the carrot, capsicum and green beans and cook, stirring occasionally, until tender, 5 minutes. 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: Add a splash of water to speed up the cooking.

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.