Peking Marinated Tofu & Sesame-Garlic Rice

While the rice is cooking, thinly slice the carrot into half-moons. Zest the lemon to get a pinch, then slice into wedges. Finely grate the ginger. Reserve the Peking marinade, then cut the Peking tofu into 2cm cubes. In a small bowl, combine the Peking marinade, soy sauce, honey and coconut milk. Set aside.

Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a second small bowl. Return the frying pan to a medium-high heat with the remaining butter. Cook the carrot until softened, 5-6 minutes. Add the shredded cabbage mix and cook until softened, 2-3 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 sauce mixture and simmer. Scrape any tofu bits from the base of the pan and stir until thickened slightly, 3-4 minutes. Add a squeeze of lemon juice to taste.