a) Trim the spring onion and finely slice. Zest and quarter the lime. Peel and grate the ginger. Chop the base off the bok choy and discard. Slice lengthways into quarters. b) Separate the leaves and pop onto a baking tray with a drizzle of oil, salt and pepper. Roast on the top shelf of your oven for 10-12 mins, until tender and slightly charred. Turn halfway through cooking.

a) Meanwhile, chop the tofu into 2cm cubes. Lay them on some kitchen paper to soak up some of the moisture. b) Pop the cornflour onto a large plate. Season heavily with pepper. c) Pop the tofu onto the plate. Toss to evenly coat the tofu in the cornflour.

a) Heat a drizzle of oil in large frying pan over high heat. b) Put the tofu in the pan (leaving any excess cornflour behind!). Fry until golden all over, turning occasionally, 6-8 mins. c) Tip the tofu into a bowl and set side. Keep the pan.

a) Cook the rice according to pack instructions.

a) Pop the ginger and half the spring onion into the now empty frying pan over medium heat (add a drizzle of oil if needed). Cook for 1 minute, stirring continuously. b) Add the soy sauce, ketjap manis, mirin, sugar (see ingredients for amount) and sesame oil to the pan. c) Return the tofu to the pan and stir in the teriyaki sauce to heat through, allowing it to bubble and thicken slightly.

a) Fluff up the rice and stir through the lime zest and remaining spring onion. b) Stir the sesame seeds and the juice from half your lime wedges into the teriyaki sauce. c) Serve the rice in bowls with the teriyaki tofu on top. Pop the bok choy and leftover lime wedges on the side. Enjoy!