Malaysian Tofu 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). Remove the stem and thinly slice the kaffir lime leaves. TIP: The leaves are fibrous so make sure to cut them very thin! Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Set aside in a small bowl.

Return the frying pan to a medium-high 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 softened, 2 minutes. Set aside in a bowl and cover to keep warm.

In a medium sized bowl combine a generous drizzle of olive oil and half the Southeast Asian spice blend. Mix together and coat all sizes of the tofu. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the spiced tofu and a pinch of salt and cook, tossing, until browned and warmed through, 4-5. Set aside.

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