Spicy Mapo Tofu

Place rice in a saucepan with 310ml (1 ¼ cups) cold water over medium heat. Bring to the boil, then reduce heat to low and cover with a lid. Cook for 15 minutes until cooked through. Leave covered until ready to serve.

Cut tofu into 6 squares. Place in a heatproof bowl and cover with boiling water and let it sit for 5 minutes. Carefully drain and set aside. Trim beans and cut into 4cm lengths. Thinly slice spring onions, keeping white and green parts separate. Peel and finely grate ginger.

Heat sesame oil in a wok or large, non-stick frypan over high heat. Add pork mince and beans and cook, breaking up mince with a wooden spoon, for 3-4 minutes or until mince is browned.

Add the white part of the spring onion and ginger and cook for 30 seconds. Add chilli bean paste and cook for 2 minutes or until well combined and fragrant.

Dissolve stock cube in 125ml (½ cup) boiling water and add to frypan with soy sauce and sugar. Combine cornflour with 20ml (1 tablespoon) water and stir into sauce to combine. Cook for a further 2 minutes or until thickened.

Gently slide tofu into wok and carefully stir to coat in sauce. Reduce heat to medium-low and simmer for 3–4 minutes or until sauce has reduced slightly. Divide rice between serving bowls and top with mapo tofu and green onion tops.