Peking Marinated Tofu & Sesame-Garlic Rice

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the broccolini and cut into 2cm pieces. Zest the lemon to get a pinch, then slice into wedges. Finely grate the ginger. Drain the Peking marinated tofu sauce, then cut the tofu into 2cm chunks.

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 small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and broccolini until softened, 5-6 minutes. Season with salt and pepper, then transfer to a plate.

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

Return the frying pan to a medium heat (no need to wash it!) with a small drizzle of olive oil if needed. Cook the lemon zest, ginger and remaining garlic, stirring, until fragrant, 1 minute. Add the coconut milk, soy sauce and brown sugar and simmer, scraping up any tofu bits from the base of the pan, until thickened slightly, 3-4 minutes. Add a squeeze of lemon juice to taste.