Tofu & Veggie Poke Bowl

While the rice is cooking, thinly slice the cucumber into half-moons. In a small bowl, combine the cucumber, rice wine vinegar (for the pickle), water (for the pickle) and a generous pinch of sugar and salt. Set aside until just before serving.

While the cucumber is pickling, reserve the Peking marinated tofu sauce in a small bowl, then cut the tofu into 2cm cubes. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the long green chilli (see ingredients list), if using.

Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, soy sauce, the sugar and rice wine vinegar (for the dressing) to the bowl with the toasted sesame seeds. Mix well and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until tender, 3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season to taste with salt and pepper. Transfer to a plate and cover to keep warm. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing, until golden, 4 minutes. Add the reserved Peking sauce and cook until bubbling, 1 minute. Season to taste.