Chinese-Style Tofu & Jasmine Rice

• Cut plain tofu into 2cm chunks. Slice lemon into wedges. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add a generous squeeze of lemon juice and cook, turning to coat, until fragrant, 1 minute.

• Meanwhile, finely chop garlic. Trim green beans. Thinly slice carrot into sticks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans and carrot until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• In a small heatproof bowl, microwave the sesame oil, remaining garlic and ginger paste, in 30-second bursts, until warmed through. • Stir through the soy sauce mix and the brown sugar.