Sliding into your weeknight with a big serve of good-for-you-ness, this deliciously fast rice bowl sticks the landing with colour and texture. Tender greens, puffed up tofu, and crunchy cashews mingle with ready-to-heat rice for meat-free magic in just 20 minutes.
Peel and crush garlic. Peel and finely grate ginger. Peel and cut onion into thin wedges. Slice celery. Trim and chop gai lan into bite-size pieces.
Heat sesame oil in a frypan over medium-high heat. Add garlic, ginger, celery and onion cook for 2–3 minutes or until fragrant. While vegetables are cooking, continue with step 3.
Place hoisin, soy, vinegar, cornflour and 40ml (2 tablespoons) water in a small jug and stir to combine.
Halve tofu puffs. Add gai lan, tofu puffs and hoisin sauce mixture to pan and stir to coat. Cover with a lid and cook for 3 minutes or until gai lan is just tender and tofu puffs are heated through. Remove lid and cook for a further 1–2 minutes or until sauce has reduced slightly.
Heat rice according to packet instructions.
Divide rice between bowls. Top with tofu, vegetables and pan sauce. Scatter with cashews to serve.