Salad onion, tofu & sugar snap stir fry

Cook the rice according to pack instructions. Meanwhile, finely slice 4 salad onions and put them in a bowl with the ginger, chilli fakes and sesame seeds. Whisk in 4 tsp sugar, 4 tbsp soy sauce and 2 tbsp water; set aside.

Heat the oil in a wok over a high heat. Cut the remaining salad onions into 4cm batons, then throw these, the sugar snaps and remaining 2 tsp sugar into the wok. Fry, stirring, for 3 minutes until soft and sweet. Add the remaining 2 tbsp soy sauce, stir, then transfer to a bowl. Return the wok to the heat and cook the tofu for 2 minutes, then add the contents of the bowl to the pan and toss to coat. Turn off the heat but let the aromatics sizzle away in the residual heat for 1 minute while you divide the rice and stir fried vegetables between bowls. Add the tofu and its fragrant sauce to serve.