Saucy Tofu & Sesame Rice Balls

• Meanwhile, cut carrot and zucchini into thin sticks. Roughly chop Asian greens. • Finely chop garlic. • Cut plain tofu (see ingredients) into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini and carrot, stirring, until tender, 4-5 minutes. • Reduce heat to medium, add garlic and cook, until fragrant, 1 minute. • Transfer to a bowl, season with salt and pepper and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add sweet soy seasoning and Asian greens and cook, gently tossing, until fragrant, 1-2 minutes. • Return veggies to pan then stir in oyster sauce and the water (for the sauce). • Cook until heated through, 1-2 minutes. Season with pepper. Transfer to serving bowls and cover to keep warm.

• To pan with rice, stir in the vinegar, sugar, mayonnaise, sesame seeds and the salt, until coated. • Lay a piece of cling wrap on a clean surface and place a heaped spoonful of rice mixture in the centre. • Gather the cling wrap up around the rice and twist tightly at the top to create balls (3-4 per person).

Little cooks: Let's get rolling! Help shape the rice balls.