Fill a kettle and boil it. Pop the porcini into a heatproof bowl. Pour 100ml hot water from the kettle over the mushrooms to cover them. Leave them to soak for 10 mins.
Put the rice in a pan with 400ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat down. Simmer for 20-25 mins till the water has been absorbed. Take off the heat. Steam, lid on, for 5 mins to finish cooking it.
Pour 150ml hot water from the kettle into a measuring jug. Crumble in the stock cube. Stir to dissolve. Pop to one side. Drain the tofu and pat dry. Slice it into bite size chunks.
Trim and halve the peppers. Scoop out the seeds and white bits. Roughly chop them. Peel and grate the ginger. Trim the dry ends off the broccoli. Halve the stems if they're very thick.
Warm 1 tbsp olive oil in a wok or deep frying pan. Add the tofu. Stir fry for 5-6 mins till it’s golden all over.
Add the ginger. Stir and fry for 30 secs. Add the peppers and broccoli. Keep stir frying for 4-5 mins.
Pour in the stock. Add the porcini and the water it was soaking in. Simmer for 5 mins till the veg is tender. Stir in the baby red chard so it wilts.
Taste the stir-fry and season with salt and pepper if you think it needs it. Serve with the brown rice.