Sesame Crusted Tofu

Rinse the Jasmine rice well. Add the water (for the rice) to a medium saucepan, crumble in the vegetable stock cube (use suggested amount) and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and the water is absorbed. Tip: Don't lift the lid while the rice is cooking so you don't lose steam!

In the first shallow bowl, combine the plain flour with a generous pinch of salt. In the second shallow bowl, whisk the egg. In the third shallow bowl, combine the sesame seeds, black sesame seeds and panko breadcrumbs. Dip the Japanese tofu into the flour mixture, followed by the egg, and finally in the sesame seed mixture. Set aside on a plate, ready to fry.

In a small bowl, combine the soy sauce, brown sugar, sesame oil and water (for the dressing). Set aside. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the ginger and green beans and cook for 3 minutes, or until tender and fragrant. Add the Asian greens and baby bok choy and cook for a further 2 minutes, or until wilted. Season with a pinch of salt and pepper and set aside on a plate. Cover with foil to keep warm.

Return the same frying pan to a medium-high heat and add enough olive oil to coat the base of the pan. Once hot, add the sesame crusted tofu and fry for 1-2 minutes on each side, or until golden. Set aside on a plate lined with paper towel to soak up any excess oil. Repeat with the remaining tofu.