Teriyaki Glazed Tofu

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

In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the carrot, courgette and beans and cook, stirring occasionally, until tender, 5 minutes. Season with salt and pepper and transfer to a medium bowl. Cover to keep warm. TIP: Don't worry if the veggies char a little, this adds to the flavour. TIP: Add a splash of water to speed up cooking time.

In a medium bowl, combine the plain flour, tofu and a pinch of salt. Toss to coat the tofu in the flour.

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