- 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
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.
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.