Sweet Sambal-Hoisin Tofu and Jasmine Rice

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).

Drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks. Add the tofu to a medium bowl with the cornflour. Season with salt and pepper, then toss to coat.

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

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

Meanwhile, in a small bowl, combine the soy, sambal paste (add less if you'd prefer things milder), hoisin, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once the tofu is crispy, transfer to a plate lined with kitchen paper. 

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

Once hot, add the sliced pepper and green beans. Stir-fry until starting to soften, 3-4 mins. Add the garlic and fry for 30 secs more.

Pour the sticky sauce into the veg pan and bring to the boil.

Reduce the saucepan heat to medium, then simmer until the sauce has thickened, 3-4 mins. 

Once the sauce has thickened, add the crispy tofu back into the pan and mix to coat, 1 min. Add a splash of water if the sauce is a little too thick.