Maple Soy Glazed Tofu

Drain and pat your tofu dry with some paper towel. Cut the block in half lengthways and then cut each half into 6 cubes. In a small bowl combine the flour, a pinch of Thai spice (careful it's hot!) and season generously with salt and pepper. Toss the tofu cubes through the flour ensuring that they are evenly coated.

Trim the bok choy then thinly slice widthways. Cut the tenderstem in half widthways. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then slice thinly. Zest the lime and cut into wedges. Trim the spring onions then slice thinly. Heat a large frying pan or wok on a medium-high heat (no oil). When hot add the sesame seeds and cook, stirring, until golden, 1-2 mins. Transfer the sesame seeds to a small bowl.

Heat a glug of oil in a medium frying pan on a medium high heat. When hot, add the tofu and fry for 2 mins per side until crispy all over, 8 mins. While the tofu fries, mix the maple syrup and half the soy sauce in a small bowl. Once the tofu is crispy add the soy and maple syrup then cook, stirring frequently, until the sauce has reduced and the tofu is glazed, 2-3 mins. Once cooked, remove the tofu from the pan to a bowl, cover with foil and set aside. Wipe the pan clean.

Put the frying pan back on a medium high heat, drizzle with oil. When hot add the tenderstem broccoli and stir fry until starting to brown, 2-3 mins. Add a splash of water, cover with a lid and steam fry until the broccoli is tender, 2-3 more mins. Once tender add the ginger, lime zest, garlic, chilli and bok choy. Stir fry until the bok choy has wilted, 1-2 mins. Remove the star anise from the rice and add the rice and remaining soy sauce to the pan. Stir to combine. Season with a pinch of salt and squeeze of lime juice if needed.