Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the bok choy then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, de-seed then finely chop.

Chop the tofu into 2cm chunks and place on some kitchen roll, use another sheet of kitchen roll to gently press the top of the pieces to get rid of any excess water. Pop the 5 spice and cornflour (see ingredients for amount) into a medium bowl and season with salt and pepper. Mix well, then add the tofu and toss to coat in the flour.

Heat a drizzle of oil in a large frying pan on a medium high heat. Once hot, add the pepper and cook stirring frequently until tender, 4-5 mins. Once tender, add the bok choy and stir fry until wilted, 2-3 mins. Add the garlic and ginger puree and fry for a further 1 minute. Remove the veggies to a bowl, scraping out the ginger and garlic - cover with foil to keep the veggies warm.

Pop your pan back on medium high heat and add a glug of oil. Once hot, add the tofu and cook turning frequently until crispy all over, 5-6 mins. Once The tofu is crispy, lower the heat and add the Szechuan paste, honey and water (see ingredients for amount) bring to the boil, stirring to combine and simmer until sticky, 1 minute. Remove from the heat.

When the rice is ready fluff it up with a fork and stir in the veggies and soy sauce. Share the rice between your plates. Top with the glazed tofu and sprinkle over the green chilli. Enjoy!