Sesame-crusted tofu with jasmine rice and pak choi

Ingredients

For 1 serving

• Tofu170 g
• Sesame seeds10 g
• Jasmine rice45 g
• Bok choy150 g
• Tamari1 tablespoon
• Peanut oil2 teaspoons
• Ginger5 g
• Saltto taste

Contains: nuts, soy, sesame

Method

1. Rinse the jasmine rice under cold water until it runs clear; put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes without lifting the lid, then rest covered for 5 minutes.
2. Meanwhile pat the tofu dry with kitchen paper and cut it into 2 slices about 1.5 cm thick; brush them with half the tamari and press them into the sesame seeds on both sides.
3. Heat half the oil in a non-stick pan over medium heat and cook the tofu for 4 minutes per side, until the sesame is golden and crisp.
4. Cut the pak choi lengthways into quarters and rinse at the base; peel and grate the ginger. Heat the remaining oil in another pan over high heat and stir-fry the pak choi with the ginger for 2–3 minutes, until the leaves wilt but the stalks stay crisp; splash in the rest of the tamari.
5. Serve the rice with the pak choi and the sesame tofu slices, halved on the diagonal.