Teriyaki-Glazed Tofu

While the rice is cooking, thinly slice the carrot (unpeeled) and courgette into half-moons. Trim the green beans and cut into 2cm pieces. Slice the lemon (see ingredients list) into wedges. Cut the firm tofu into 1cm cubes.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the carrot, courgette and green beans and cook, stirring occasionally, until tender, 5 minutes. TIP: Add a splash of water to speed up the cooking. Add a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season with salt and pepper, then transfer to a medium bowl and cover to keep warm. TIP: Don't worry if the veggies char a little, this adds to the flavour.

In a medium bowl, add the plain flour and tofu and toss to coat.

When the rice has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, add the tofu and cook, turning occasionally, until golden, 5-7 minutes. Remove the pan from the heat, then add the mixed sesame seeds and teriyaki sauce (see ingredients list). Toss to coat the tofu in the sauce mixture.