1.

Cut each tofu block into 4 thick slices and brush with 1 tsp of the rapeseed oil.

2.

Heat the frying pan or griddle pan over a medium-high heat. Cook the tofu until golden and crisp (3–4 minutes each side), then transfer to a serving plate.

3.

Add the remaining 1 tsp rapeseed oil to the pan with the onion and garlic. Cook until soft (2 minutes).

4.

Add the chicken mince and cook, breaking it up, until browned and cooked through with no pink meat (5 minutes).

5.

Stir in the taucu, soy sauce and Shaoxing wine. Add the green beans, edamame and 4 tbsp water, cover and cook until the beans are tender (4–5 minutes).

6.

Meanwhile, heat the rice pouch following the pack instructions.

7.

Stir the black vinegar and sesame oil into the pan, then spoon the mince and beans over the tofu. Scatter with spring onions and serve with the rice.