Crispy Tofu With Sesame Rice And Satay Sauce

Rinse your white long grain rice until the water runs clear, then add it to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, boil half a kettle

Drain your tofu, then pat it dry with kitchen paper

Cut the tofu into 6 strips per person

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once very hot, add the tofu strips and cook for 5-6 min, turning occasionally until golden and crisp

Once the tofu is crisp, transfer it to kitchen paper and set aside (reserve the pan for later!) – this is your crispy tofu

While the tofu is cooking, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut, your peanut butter, chilli relish and soy sauce in 200ml [300ml] [400ml] boiled water in a jug

Stir it all together – this is your peanut stock

Peel lengths off your cucumber until you end up with a pile of cucumber ribbons, discard the watery seeds

Add the cucumber ribbons to a large bowl and set aside

Add your rice vinegar to the cucumber ribbons and season with a pinch of salt – this is your cucumber salad

Carefully wipe the reserved pan clean and return it to a medium-low heat

Add the peanut stock to the pan and cook for 2-4 min or until thickened slightly – this is your satay sauce

Fluff the cooked rice with a fork, add your black sesame seeds and give everything a good mix up – this is your sesame rice