Step 1 Heat half of the sesame oil in a large non-stick frying pan set over medium–high heat. Add chicken; cook, turning once, for 5–6 minutes, or until golden and cooked through. Remove chicken from pan; leave to cool slightly. Shred chicken roughly; set aside.
Step 2 Heat remaining sesame oil in same pan set over medium heat. Add shallots, ginger and garlic, and cook for 1 minute, or until fragrant. Increase heat to high. Add carrots, snow peas and pak choy to pan with ¼ cup water; stir-fry for 2–3 minutes, or until vegetables are just tender. Add reserved shredded chicken; toss.
Step 3 Meanwhile, cook basmati rice in a large saucepan according to packet instructions; drain.
Step 4 Steam or microwave tofu slices for 2–3 minutes, or until warm. 5 Divide tofu among plates and top with chicken and veg; drizzle with plum sauce and kecap manis (if using). Sprinkle each dish with sesame seeds and serve with rice.