Steam or cook your rice and thoroughly drain it. Season with salt, sesame oil, sesame seeds and freshly microplaned ginger and set aside.

Heat a large skillet with a thin coating of vegetable or peanut oil over a medium high heat.

Mix the cornflour and pepper together in a medium bowl. Pat the tofu dry lightly, then tear it into bite sized chunks and add it to the bowl of cornflour. Toss to coat the tofu thoroughly.

Carefully add half the tofu to the pan and give each piece a bit of space. Cook until golden brown, then flip and repeat until all sides are golden. Repeat with the remaining tofu, adding more oil if necessary.

Add a teaspoon or two of oil to a new large saucepan and place it over a medium heat. Once warm, add the sauce and cook for a few seconds until it begins to thicken. Add the tofu cubes and toss quickly to coat in the sauce before removing from the heat.

Wilt the Asian greens and beans with a bit of sesame oil and water. Once verdant green and beginning to soften, remove from the heat.

Plate everything up and serve with leftover spring onion greens, some extra sesame seeds and perhaps an extra drizzle of sesame seed oil.