Let's clear something up – meat-free days definitely do not mean flavour-free. Demonstrating the point is this spicy tofu dish that turns up the heat (and excitement) with a fiery chilli and ginger sauce. Add some vibrant greens and rice, and you have a warming bowl that feels as good as it tastes.
Place rice 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with lid and cook for 15 minutes or until cooked through. Remove from heat and leave covered until ready to serve. While the rice is cooking, continue with step 2.
Peel and crush garlic. Peel and grate ginger. Place garlic and ginger in a bowl with chilli bean paste, sesame oil and mirin and stir to combine.
Cut tofu into 1cm cubes. Place in marinade, gently toss to coat and set aside.
Thinly slice spring onion. Heat vegetable oil in a frypan over medium heat. Add spring onion and cook for 1–2 minutes or until tender. Add tofu with marinade and cook for 4–5 minutes or until fragrant. Add 80ml (⅓ cup) water and bring to a simmer.
Thinly slice bok choy and broccolini lengthwise. Add vegetables to pan and cook for 3 minutes or until just tender. Stir through sesame seeds.
Divide rice between bowls and top with tofu and vegetables.