Rehydrate the chia and press the tofu

• Mix the chia seeds with the water and leave to rehydrate.
• Press the tofu well to remove as much water as possible.

Make the meatball mixture

• Crumble the tofu finely into a bowl.
• Add the lime zest, spring onions, sriracha, ginger, garlic, soy sauce, salt and pepper.
• Add the gram flour and corn flour and mix until the mixture comes together, adding more gram flour if needed.

Shape and chill the meatballs

• With wet hands, form the mixture into meatballs (about 25 large or 30 small ones).
• Place on a plate or baking tray and refrigerate to firm up. Freeze at this point if you like.

Cook the rice

• Cook the basmati rice according to the package instructions.

Fry the meatballs

• Heat a drizzle of oil in a non-stick frying pan over medium heat.
• Add the meatballs and cook, turning carefully, until golden on all sides. Alternatively air fry at 190 °C for about 15 minutes, turning regularly.

Glaze the meatballs

• Add the ginger, agave, soy sauce and reserved lime juice to the pan.
• Stir carefully so the glaze coats the meatballs.

Sauté the green beans

• Trim the ends of the green beans and add them to a separate pan with a little oil.
• Season generously with salt and pepper and add minced garlic if desired.
• Sauté until tender-crisp.

Serve

• Split the rice between bowls.
• Top with the meatballs and green beans.