Sesame tofu and mango with spicy ginger dressing

1 Drain the tofu, then carefully pat dry with a paper towel. Cut the tofu into 1cm cubes. Pour half the sesame oil into a medium non-stick pan set over a medium-high heat, then add the tofu cubes and cook for 10 min, turning occasionally, until golden brown. Sprinkle with the black sesame seeds and turn off the heat.

2 Meanwhile, spray a medium non-stick frying pan or wok with oil and set over a medium-high heat. Add the sugar snap peas and spring onions. Cook for 2 min, then stir in the brown rice with 1 tablespoon cold water and cook for a further 5 min until heated through.

3 To make the dressing, mix together half the chilli, the grated ginger, lime juice, remaining sesame oil, tamari and maple syrup in a small bowl.

4 Stir the mango mixture and half the dressing through the rice, then spoon the mixture into 2 warmed bowls and top with the sesame tofu. Sprinkle over the remaining red chilli and drizzle over the remaining dressing to serve.