Peking Marinated Tofu & Sesame-Garlic Rice

While the rice is cooking, thinly slice the carrot into half-moons. Roughly chop the Asian greens. Finely grate the ginger. Reserve the sauce from the Peking marinated tofu, then cut the tofu into 2cm cubes. In a small bowl, combine the Peking sauce, soy sauce 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 a drizzle of olive oil. Cook the carrot until tender, 4-5 minutes. Add the Asian greens and cook until wilted, 2-3 minutes. Season with salt and pepper, then transfer to a plate and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of 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 with a small drizzle of olive oil. Cook the 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, 1-2 minutes.