XO Glazed Tofu and Aubergine Rice Bowl

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1⁄4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While everything cooks, cut the Tenderstem® broccoli into thirds. Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. Crush the peanuts in the unopened sachet using a rolling pin.

Add the tofu to a medium bowl with the cornflour. Season with salt and pepper, then toss to coat.

Heat a large non-stick frying pan on 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. Once crispy pop in a small bowl and set aside for later.

Return the (now empty) frying pan on medium-high heat with a drizzle more oil.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins.

Add the young pea pods and a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Meanwhile, in a jug, mix the cornflour, XO sauce and honey until combined into a thick paste. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Add in the water, a little at a time, until you have a smooth mixture.

Once the broccoli is cooked, add the sauce to the pan and simmer until thickened, 1-2 mins. Remove from the heat. If the sauce is too thick, add a splash of water to loosen. 

Once the aubergine has finished roasting, add it to the veg pan and mix to coat.

Taste and season with salt and pepper if you feel it needs it. Add a splash more water if it looks a little dry.