Teriyaki Glazed Tofu

Meanwhile, drain and pat your tofu dry with some paper towel. Cut the block in half lengthways and then cut each half into 6-8 cubes. In a small bowl combine the flour and Thai spice (don't use it all if you don't like spice) 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). Zest the lime and cut into wedges. Trim the spring onion 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 regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer the sesame seeds to a small bowl.

Pop your pan/wok back onto a medium high heat and add a glug. When hot, add the tofu and stir fry until crispy all over, 8-10 mins. Once the tofu is crispy, reduce the heat then carefully add the teriyaki sauce and water (see ingredients for amount), it'll bubble vigorously so stand back! Then cook, stirring frequently, until the sauce has reduced and the tofu is glazed, 2-3 mins. Once cooked, remove the tofu and all the sauce 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 or tin foil and steam fry until the broccoli is tender, 2-3 more mins. Once tender remove the lid and add the ginger puree, lime zest, garlic 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 to the pan with the veg. Stir to combine. Season with a pinch of salt and squeeze of lime juice if needed.