Tofu and veg bowl with sweet and sour sauce

Marinated tofu

• 300 g firm tofu, cut into slices (approx. 1 cm)
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tsp honey
• 1 tsp lemon juice
• 1 tsp brown sugar
• 1 tbsp rice wine vinegar
• ½ tsp dried chilli flakes

Sweet and sour sauce

• 70 g pitted prunes
• 40 g soy sauce
• 30 g rice wine vinegar
• 100 g water
• 1 tsp Chinese five spice powder (see Tips)
• 1 tsp dried chilli flakes
• 1 tsp sesame oil

Vegetables and rice

• 150 g celery, cut into thin slices
• ½ tsp dried chilli flakes
• 2 tsp salt
• 2 tsp sesame oil, plus extra for frying
• 2 tbsp rice wine vinegar
• 200 g brown rice
• 1200 g water
• 1 tsp vegetable oil
• 250 g carrot, cut into slices
• ½ tsp white sugar
• fresh bean sprouts, to serve
• 1 spring onion/shallot, cut into thin slices
• Japanese pickled ginger, to serve
• 1 tbsp sesame seeds, to serve