Sweet Chilli Tofu With Veg-Packed Rice

Top, tail, peel and dice your carrot[s] finely

Drain your tofu and pat it dry with kitchen paper

Cut the drained tofu into 6 strips per person

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, add the diced carrot and 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

Whilst the rice is cooking, add the tofu strips to a bowl with half of your soy sauce (you'll use the rest later!) and your cornflour and give everything a good mix up until fully coated

Boil half a kettle

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

Once hot, add the coated tofu strips and cook for 3 min on each side or until browned

While the tofu is browning, combine your agave, red chilli relish and 30ml [45ml] [60ml] cold water – this is your sweet chilli sauce

Peel and finely slice (don't chop!) your garlic

Once the tofu has browned, turn the heat down to medium-low and add the sliced garlic and cook for 1 min or until slightly softened

Add the sweet chilli sauce to the pan and cook for a further 5 min or until the sauce has thickened

Add your blanched peas to a colander and pour boiled water all over them to refresh them

Once the rice is cooked, add the refreshed peas, black sesame seeds and remaining soy sauce and mix everything together – this is your veg-packed rice

Add your toasted sesame seeds to the pan and give everything a good mix up – this is your sweet chilli tofu

Tip: Add a splash of water if your sauce is looking a little thick!