- 150g white basmati rice
- A handful of thyme
- 1 vegetable stock cube
- 200ml coocnut milk
- 190g marinated tofu
- A bunch of spring onions
- 200g purple sprouting broccoli
- 250g cherry vine tomatoes
- 6 curry leaves
- A pinch of 2 dried chilli flakes
- Sea salt
- 200ml boiling water
- 1 tbsp olive, sunflower or coconut oil
- Small pan with lid
- Measuring jug
- Deep frying pan or wok
Fill a kettle and boil it. Rinse the rice under cold water, then tip it into a small pan. Drop in the thyme sprigs and add a pinch of salt. Pour in the tin of coconut milk and top up the pan with 200ml boiling water. Cover the pan with a lid, bring to the boil and then turn the heat right down. Very gently simmer for 8 mins till the rice has absorbed all the liquid. Take off the heat and set aside in the pan for a few mins to steam.
While the rice cooks, drain the tofu and slice it into bite-size pieces. Trim the roots and dry tips off the spring onions. Chop the spring onions into 1-2cm-long chunks. Trim the dry ends off the purple sprouting broccoli (no need to remove the leaves), then chop the stems into bite-size chunks.
Put a deep frying pan or wok on a high heat and add 1/2 tbsp oil. Add the tofu and fry for 5 mins, turning once or twice, till the tofu is golden brown.
Lift the golden tofu out of the pan and set aside on a plate. Add another 1/2 tbsp oil to the pan and add the spring onions and purple sprouting broccoli. Fry for 3-4 mins, stirring often, till the veg have started to brown.
While the veg fry, halve the cherry tomatoes. When the broccoli and spring onions have browned, add the cherry tomatoes, curry leaves and a pinch of dried chilli flakes (these are SPICY, so use as many or as few as you prefer) and stir fry for 2-3 mins till the tomatoes have started to soften.
Return the tofu to the pan, then add the rice (discarding the thyme sprigs if you spot them). Stir fry for 1-2 mins till everything is well mixed.
Scoop the rice, tofu and veg into 2 warm bowls and serve straight away.