Asian Tofu & Veggie Rice Bowl

While the rice is cooking, finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the capsicum. Roughly chop the Asian greens. Cut the firm tofu into 2cm cubes. Thinly slice the long red chilli (if using). Destem the makrut lime leaves, then thinly slice. TIP: The makrut lime leaves are fibrous so you want to slice them very finely! Heat a medium frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the carrot and capsicum and cook until slightly softened, 3-4 minutes. Add the Asian greens and 1/2 the soy sauce and cook until tender, 2 minutes. Transfer to a bowl and cover to keep warm.

In a medium bowl combine a generous drizzle of olive oil and 1/2 the Southeast Asian spice blend. Add the tofu to the bowl and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the spiced tofu and cook until browned and warmed through, 4-5 minutes. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the ginger, makrut lime, remaining Southeast Asian spice blend and remaining garlic and cook until fragrant, 1 minute. Add the coconut milk, brown sugar and the remaining soy sauce and cook until fragrant and slightly thickened, 2-3 minutes.