• 180g tofu Tofu, firm
• 150g basmati rice Basmati Rice, boiled
• 80g red cabbage Red Cabbage, raw
• 80g pak choi Pak Choi
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the red cabbage and pak choi, then measure out the sauce ingredients.

2. 2

   Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.

3. 3

   Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).

4. 4

   Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.

5. 5

   Meanwhile, steam or stir-fry the red cabbage and pak choi for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: basmati rice first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the spring onions.

Tap ingredients and steps to tick them off as you cook.