Tip the rice into a sieve, rinse under cold water and then tip into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover the pan and bring to the boil, then turn the heat right down and very gently simmer the rice for 25 mins till all the water has been absorbed. Take the pan off the heat and set aside, lid on, to steam in the pan for at least 5 mins. It will keep warm in the pan for 15 mins.

While the rice is cooking, drain the tofu and pat it dry with kitchen paper. Chop it into bite-sized cubes. Peel and finely slice the shallots. Peel and crush or grate the garlic. Halve the chilli and flick out the white seeds and pith, then finely chop half or the whole chilli (jalapeño chillies are hot, so use as much or as little of the chilli as you prefer. Half may be more than enough).

Warm a wok or deep frying pan on a medium-high heat. Add 1 tbsp oil and the tofu. Fry, turning every so often, for 8-10 mins till the tofu is golden brown all over. While the tofu fries, dice the tomatoes.

Scoop the tofu out of the pan and set aside on a plate. Add another ½ tbsp oil to the wok and add the shallots, garlic and chilli. Stir fry for 1 min till the pan smells aromatic.

Add the chopped tomatoes to the pan and stir in 1 tbsp Worcester sauce and 2 tsp Demerera sugar. Add a pinch of salt. Stir fry for 5 mins till the tomatoes are pulpy and soft.

Pour in 100ml boiling water, cover and turn the heat down to simmer the sauce for 8-10 mins. It will thicken up and the veg will soften.

While the sauce simmers, trim the roots and top 1-3cm off the spring onions, peeling away any ragged bits. Chop them into 2cm-long lengths, purple and green parts.

Stir the tofu back into the wok. Add the spring onions and a good pinch of black pepper. Stir fry for 2-3 mins to warm everything through, then taste the sauce and add a pinch more salt, pepper or sugar if you think it needs it.

Fluff the rice with a fork and divide between 2 warm bowls. Top with the tofu and tomato sauce and garnish with coriander leaves to serve.