• Rinse and drain white rice. • Add the water to a medium saucepan and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• In a large frying pan, heat a drizzle of olive oil over medium- high heat. • Cook Asian stir-fry mix until tender, 4-5 minutes. Season and transfer to a bowl.

• Cut plain tofu into 2cm chunks.• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook tofu in batches, turning occasionally, 4-5 minutes. • Return all tofu to pan, then add teriyaki sauce and the brown sugar and toss to combine. 

• Divide rice between bowls. • Top with Japanese veggies and teriyaki tofu. Spoon over any remaining teriyaki sauce. • Drizzle sesame dressing over veggies, garnish with mixed sesame seeds. • Serve with pickled ginger. Enjoy!