Crispy tofu with lime ponzu and jasmine rice

Ingredients

For 1 serving

• Tofu150 g
• Jasmine rice70 g
• Cornstarch1 tablespoon
• Tamari1 tablespoon
• Lime juice1 tablespoon
• Green beans120 g
• Peanut oil2 teaspoons
• Spring onions1

Contains: nuts, soy,

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 12 minutes until absorbed; leave to rest covered.
2. Meanwhile, bring a small pan of water to the boil, top and tail the green beans and cook them for 6 minutes until tender but crisp; drain.
3. Pat the tofu very dry with kitchen paper, cut it into roughly 2 cm cubes and toss in the cornflour until evenly coated.
4. Heat the groundnut oil in a non-stick pan over medium-high heat and fry the tofu for 8 minutes, turning often, until crisp on all sides.
5. Mix the tamari with the lime juice for the ponzu sauce and thinly slice the spring onion.
6. Serve the tofu, rice and green beans drizzled with the sauce and topped with the spring onion.