We're all about big, bold and unapologetic tofu. This meat-free dish tosses the bean curd with crisp veggies and a gingery chilli bean sauce for dinner that packs in tonnes of flavour. It might even inspire you to join the plant-based fan-base.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Stir through sesame seeds. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Crumble tofu and dry with paper towel, squeezing out any excess water. Place tofu, cornflour and a sprinkle of salt and pepper in a bowl and toss to coat.
Heat a wok or large frypan over medium-high heat. Add vegetable oil and tofu and cook, tossing occasionally, for 4–5 minutes or until tofu is caramelised. While tofu is cooking, continue with step 4.
Trim snow peas and halve. Chop gai lan into 5cm pieces. Finely slice spring onion. Grate ginger. Peel and crush garlic. Place ginger, garlic, chilli bean paste, sugar and 40ml (2 tablespoons) water in a bowl and stir to combine.
Once tofu is caramelised, add gai lan, snow peas and spring onion and cook, tossing, for 1–2 minutes or until gai larn starts to wilt.
Add sauce to pan and cook, stirring, for 30 seconds or until ingredients are coated. Divide sesame rice between bowls and top with stir-fry to serve.