Plant-Based Sweet Chilli Tofu Stir Fry

Add your white long grain rice 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

Drain your tofu and pat it dry with kitchen paper

Chop the tofu into bite-sized pieces

Add the chopped tofu to a large bowl with your soy sauce and set aside to marinate

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

Once hot, add the marinated tofu to the pan with a generous pinch of salt and cook for 6-7 min or until golden and crispy

Boil half a kettle

Peel and finely chop (or grate) your garlic

Peel and cut your brown onion[s] into quarters, then separate the quarters so you end up with a pile of onion petals

Trim, then chop your green beans in half

Meanwhile, combine your red chilli relish, rice vinegar, sriracha (can't handle the heat? Go easy!) and chopped garlic in a small bowl with 100ml [130ml] [175ml] boiled water – this is your sweet chilli sauce

Once golden, transfer the tofu to a plate and set aside

Return the pan to the heat and add the onion petals and halved green beans with a generous pinch of salt and cook for 4-5 min or until beginning to soften

Once softened, add the crispy tofu and sweet chilli sauce to the pan with a pinch of salt and give everything a good mix up until it's all coated in the sauce

Cook for a further 2-3 min or until the sauce has thickened – this is your plant-based sweet chilli tofu stir fry