Sesame crusted tofu steak with lime & sweet chilli

Place the cabbage and salad onions into a bowl of ice-cold water to crisp up. Halve the tofu lengthways to make 2 thick steaks. Press between 2 double sheets of kitchen paper to remove any excess moisture, then dust with 1 tsp cornflour

Mix the remaining cornflour in a wide, shallow bowl with the sweet chilli sauce and half the lime juice, until smooth. Put the sesame seeds into a similar bowl. Dip the tofu steaks in the sweet chilli mixture, then press in the sesame seeds until completely coated.

Warm the oil in a frying pan over a medium heat. Once hot, add the tofu steaks and fry for 5 minutes, turning so each side is golden and crisp. Meanwhile, put the remaining sweet chilli mixture and sesame seeds into a small pan with 100ml water and mix well. Heat gently for 2-3 minutes, stirring until thickened and glossy. Cook the rice according to pack instructions.

Drain the tofu on kitchen paper. Drain and dry the cabbage and onions, then toss with the remaining lime juice and a pinch of salt. Slice the tofu and serve on the sauce with the rice, cabbage and onions and lime wedges for squeezing over.