Greens and caramelised tofu with XO sauce

• vegetable oil, for frying
• 200g of tofu, extra-firm, cut into 2cm-thick strips
• 2 garlic cloves, finely chopped
• 1 knob of ginger, thumb-sized, peeled and finely chopped
• 1 bunch of spring onions, finely sliced
• 2 tsp soy sauce, plus an extra teaspoon for the greens
• 1 bunch of coriander, small, leaves and stalks roughly chopped
• 1 bunch of cavolo nero, shredded
• 1 corn on the cob, kernels removed
• 1 tsp rice wine vinegar

XO sauce

• 1 tbsp of vegetable oil
• 1 red onion, finely chopped
• 2 red chillies, finely chopped
• 4 garlic cloves, finely chopped
• 1/2 tsp chilli flakes
• 1 tsp smoked paprika
• 3 tbsp of honey, or maple syrup
• 1 tbsp of sesame oil
• 2 tbsp of soy sauce
• 1 tbsp of rice vinegar
• 2 tbsp of toasted sesame seeds

To serve

• 300g of brown rice, or white rice, cooked