Instructions

1. Cut the tofu into small cubes, then fry them in a wok until crispy on all sides. Set aside.
2. Meanwhile, finely chop the garlic and ginger. Cut the carrot into long thin strips, using a julienne peeler.
3. Heat a drop of groundnut oil in the wok and stir-fry the garlic and ginger for about 30 seconds, then add the carrot, mangetout and chilli flakes (if used).
4. Stir for a few seconds, then pour in the soy sauce, the rice vinegar & wine. Add a drop of lime juice too.
5. Sir for 2-3 minutes, until a the veggies are tender, then add the rice & sesame seeds and stir-fry for a minute or so to warm through.
6. Finally, fold in the tofu cubes and the coriander leaves, then drizzle with some sesame oil and lime juice.
7. Serve warm.