Blackened tofu bowl

Rinse and drain half a cup of jasmine rice two to three times to remove excess starch.

Add half a cup of water and set over medium-high heat.

Pat 120 g extra-firm tofu dry and crumble it with a fork; it will break down further in the pan.

When the water bubbles, stir the rice, cover and cook on medium-low for 15 minutes.

Roughly chop two pieces of garlic, dice half a red onion, deseed and thinly slice two mini sweet peppers.

Roughly chop one ghost pepper.

Chop 70 g long beans into bite-sized batons.

Mix the sauce: 1.5 tablespoons soy sauce, half a teaspoon dark soy sauce, a splash of toasted sesame oil, 2 tablespoons maple syrup and 2 teaspoons pomegranate juice.

Turn the heat off the rice after 15 minutes and let it steam another 10 minutes.

In a non-stick pan over medium heat, add 1 teaspoon chili oil and the crumbled tofu and sauté a few minutes; add 1 teaspoon dark soy sauce and sauté a couple more minutes, then set aside.

Add 1 tablespoon chili oil to the pan on medium heat, sauté the red onion about two minutes.

Add the garlic, mini peppers and ghost pepper and sauté another couple of minutes, letting the peppers brown.

Add the long beans and sauté two to three minutes.

Return the tofu, mix, add the stir fry sauce, then the potato starch slurry, and cook about another minute until thickened.

Turn the heat off and fold in about 7 g chopped basil so it wilts gently.

Plate the rice and the tofu and sprinkle over white sesame seeds.