Fill and boil the kettle. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently simmer for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice and keep it warm.

Drain the tofu and tear it into bite-size pieces. Peel and finely slice the onion. Halve the peppers, scoop out the seeds and white pith, then finely slice them.

Place a deep frying pan or wok on a high heat and add 2 tbsp oil and the tofu. Fry, turning often, for 4-5 mins till golden and crisp. Lift the tofu out of the pan and pop on a plate.

While the tofu fries, peel and finely chop the garlic. Finely slice the chillies - you can vary how hot the final dish is by using 1 or 2 chillies, and by scooping out the seeds and white pith for less heat. Peel and finely chop the garlic.

Add another 1 tbsp oil to the frying pan and add the garlic. Sizzle for 15 secs, stirring, then scoop in the onion, peppers and chilli. Add 2 tsp cumin seeds. Stir fry for 4-5 mins till starting to become tender and brown at the edges. Add the tomato sauce and pour in 150ml hot water from the kettle. Bubble for 3-4 mins.

Tip the tofu into the sauce and stir to mix. Taste and add a pinch of salt if you think it needs it. Fluff the rice and divide between 2 warm plates or bowls. Spoon over the crispy tofu, chilli and pepper stir-fry and serve.