Peking-Style Tofu & Ginger-Soy Veggies

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Cut the spring onion into 3cm pieces. Trim the snow peas. Finely grate the ginger. Gently crush the roasted peanuts (still in their packet) with a rolling pin or the bottom of a saucepan, or roughly chop them if you prefer. Drain the Peking marinated tofu sauce in a small bowl and set aside. Cut the tofu into 2cm cubes.

To the bowl with the tofu sauce, combine the remaining garlic, ginger, soy sauce, sweet chilli sauce, water (for the sauce) and 1/2 the sesame oil blend. Heat a medium frying pan over a medium-high heat. Add the mixed sesame seeds and toast, 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. Add the tofu and cook, tossing occasionally, until browned and warmed through, 4-5 minutes. Transfer to a plate.

Wipe out the frying pan and return to a medium-high with the remaining sesame oil blend and a drizzle of olive oil. When the oil is hot, add the carrot and spring onion and cook until just softened, 1-2 minutes. Add the snow peas and the ginger-soy mixture and cook until tender, 2-3 minutes. Remove from the heat, add the tofu and stir to coat.