Fill your kettle and boil it. Tip the rice into a bowl, cover with cold water and set aside. Drain the tofu and chop it into bite-sized chunks. Place a deep frying pan or wok over a medium-high heat and add ½ tbsp oil and the tofu. Fry for 4 mins, turning once or twice, till the tofu is golden brown all over.

While the tofu fries, trim the roots and top 3cm off the leek. Halve the leek, rinse out any grit and finely slice it. Peel the garlic cloves and crush or grate them.

Scoop the tofu out of the pan and set aside on a plate. Add another ½ tbsp oil to the pan and add the leek and garlic. Add a pinch of salt and fry, stirring, for 3 mins till the veg start to look glossy.

Return the tofu to the pan and add 2 tsp China 5 spice and 1 tbsp tamari. Stir to mix. Drain the rice and stir it into the pan. Pour in 300ml boiling water, pop on a lid and bring to the boil. When the pan is boiling, turn the heat down and simmer for 8 mins, till the rice has absorbed the water and become tender.

Take the pan off the heat and fork the baby leaf spinach into the pan. Put the lid back on and let the rice and spinach steam together in the pan for 2 mins.

Stir the remaining tamari into the rice. Taste and add a pinch of salt if you think it needs it. Divide the rice and tofu between a couple of warm bowls and serve.