Hoisin Tofu & Veggie Stir-Fry

While the rice is cooking, remove the centre veins from the makrut lime leaves, then very finely chop. Thinly slice the carrot into half-moons. Trim the green beans and cut into thirds. Roughly chop the Asian greens. Zest the lime to get a pinch, then slice into wedges. Drain and cut the Peking marinated tofu into 2cm chunks. In a small bowl, combine the hoisin sauce, lime zest, makrut lime, soy sauce, brown sugar and water (for the sauce). Set aside. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and green beans, tossing, until softened, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the Asian greens and a dash of water. Cook until just wilted, 1-2 minutes. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the tofu, tossing occasionally, until browned and warmed through, 4-5 minutes.

Add the veggies to the tofu and toss to combine. Add the hoisin sauce mixture and cook, tossing, until heated through, 1 minute.