Perfect for meat-free days that require a little spice, this tofu dish turns up the heat 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.
Crush garlic 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.
Place rice in a saucepan with 310ml (1 1⁄4 cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve.
Thinly slice spring onions. Heat oil in a frypan over medium heat. Add spring onions and cook for 6–7 minutes or until tender and lightly caramelised. Add tofu with marinade and 125ml (1⁄2 cup) water and reduce heat to low. Simmer for 10 minutes or until sauce has reduced slightly.
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 spicy tofu and vegetables.