Char Siu Sticky Tofu on Jasmine Rice

Meanwhile, trim the green beans, then cut into thirds.

Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add the pak choi and a splash of water, then immediately cover with a lid or some foil. Cook until the beans and pak choi are tender, 4-5 mins.

While the veg cooks, drain the tofu and thoroughly pat dry with kitchen paper. Cut into 2cm chunks.

In a medium bowl, mix together the cornflour and salt (see pantry for amount). Season with pepper. Add the tofu and toss to coat in the flour.

When the veg is cooked, transfer to a bowl and cover with a lid or some foil to keep warm. Give the frying pan a quick wipe.

Return the (now empty) frying pan to high heat with a drizzle of oil.

Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

Reduce the heat to medium and stir in the Thai spice. Fry until fragrant, 1 min.

Stir in the char siu sauce and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins.

Add the stir-fried greens to the tofu and sauce and stir to coat.