Coconut & Ginger Tofu with Sesame Rice

Step 1

In a medium saucepan, add the water and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Step 2

While the rice is cooking, thinly slice the carrot into half-moons. Trim the snow peas and cut into small pieces. Finely chop the garlic. Cut the Malaysian tofu into bite-sized chunks.

Step 3

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and a splash of water and cook until softened, 3-4 minutes. Add the snow peas and cook until just tender, 1-2 minutes. Season with salt and pepper and transfer to a plate.

Step 4

Return the frying pan to a medium-high heat with a drizzle more olive oil. Cook the Malaysian tofu, tossing, until browned, 4 minutes. Transfer to the plate with the veggies.

Step 5

Return the pan to a medium heat with a small drizzle of olive oil if needed. Add the garlic and ginger paste and cook, stirring, until fragrant, 1 minute. Add the coconut milk, rice wine vinegar, soy sauce and brown sugar and simmer, scraping up any bits from the base of the pan, until thickened slightly, 2-3 minutes.

Step 6

Thinly slice the long red chilli (if using). Stir the toasted sesame seeds through the rice and season. Divide the sesame rice between bowls and top with the Malaysian tofu and veggies. Spoon over the fragrant coconut sauce and garnish with the chilli.