Sesame Crusted Tofu, Mushroom and Pak Choi Stir-fry with Japanese Rice

method:

• Preheat your oven on to 150C/300F/Gas 2 for keeping the tofu warm later.
• Start by washing your rice. Pour your rice into a deep saucepan and add plenty of water to the pan, then gently stir and mix the rice with your hand. Pour the murky water away keeping the rice in the pan. Repeat this step up to 3-5 times or until the water becomes clear.
• Add the 650ml of water to your pan and pop on the stove at maximum heat until the water boils with the lid off. Once the water boils, turn the heat right down and let the rice simmer for about 15 inutes with the lid on or until all the water has evaporated and the rice is cooked through making sure to stir with a fork every 3-4 minutes.
• Once it has simmered, remove the sauce pan from the stove and leave the rice to steam for a further 10-15 minutes for authentic Japanese stickiness.
• While your rice is steaming away, you can make the dressing. Mix all the dressing ingredients together in a bowl and set aside.
• Dress the cabbage in a bowl with the lime juice, honey and sesame oil. Set aside.
• Drizzle some sesame oil in a large nonstick pan over a medium-high heat. Mix your sesame seeds and cornflour in a bowl and coat the tofu pieces. Fry on all sides until crispy and golden brown. drizzle with tamari and keep warm in the oven until ready to serve. Using the same hot pan, drizzle a little more sesame oil and fry off your mushrooms until golden brown, but not too much so they till have bite. Add your pak choi at the last minute with a couple tablespoons of your dressing and fry on high for two minutes until the mushrooms are coated and the pak choi is heated through but not wilted.
• To serve, spoon your sticky hot rice into the four bowls followed by a little dressing. Next top with your pak choi and mushrooms, tofu, cabbage, edamame and spring onions. Finish off with another drizzle of dressing, Sriracha, mayo and some freshly chopped coriander.