Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Meanwhile, trim the green beans, then cut into thirds.

Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add the pak choi and a splash of water, then immediately cover with a lid or some foil. Cook until the beans and pak choi are tender, 4-5 mins.

While the veg cooks, drain the tofu and thoroughly pat dry with kitchen paper. Tear into 2cm chunks.

In a medium bowl, mix together the cornflour and Thai style spice blend (add less if you'd prefer things milder). Season with salt and pepper. Add the tofu and toss to coat in the flour and spice.

When the veg is cooked, transfer to a bowl and cover with a lid or some foil to keep warm. Give the frying pan a quick wipe.

Return the (now empty) frying pan to high heat with a drizzle of oil.

Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

Stir in the char siu sauce, rice vinegar and water for the sauce (see pantry for amount). Reduce the heat to medium and simmer until thickened, 3-4 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Share the rice between your bowls.

Top with the stir-fried greens and spoon over the char siu tofu and remaining sauce from the pan.

Enjoy!