Spicy Mapo Tofu

Rinse rice under cold, running water. Place in a small saucepan over high heat with 310ml (1¼ cups) water and bring to the boil. Reduce heat medium and simmer, covered, for 15 minutes. Remove from heat and stand covered for 5 minutes. Set aside.

Cut tofu into 6 squares large squares and place in a bowl. Pour over enough boiling water to cover and allow to sit for 5 minutes. Carefully drain and set aside. Trim beans and cut into 4cm lengths. Finely chop spring onions, keeping the green tops 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 2 minutes or until mince is browned.

Add the white part 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.