Sticky Teriyaki Tofu and Veg

Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper, then add to a medium bowl with the flour (see pantry for amount) and season with salt and pepper. Toss to coat.

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

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

Once golden, transfer to a plate lined with kitchen paper. Season again with salt and pepper.

While the tofu is frying, peel and grate the garlic (or use a garlic press).

Halve the pepper and discard the core and seeds. Slice into thin strips.

Trim the pak choi, then thinly slice widthways. Trim and thinly slice the spring onion.

Zest the lime and cut into wedges.

Wipe out (now empty) tofu pan and pop back on medium-high heat with a drizzle of oil.

Once hot, add the pak choi and pepper. Stir-fry until softened, 4-5 mins. 

Add the garlic and lime zest. Cook for 1 min more. 

Add the teriyaki sauce and crispy tofu to the pan, gently stirring to combine. Cook until piping hot, 1-2 mins.

Squeeze in some lime juice, then remove from the heat.

Fluff up the rice with a fork, then stir through the spring onion and remaining lime zest.