Fill and boil your kettle. Rinse the rice with cold water and tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil then turn the heat right down and very gently simmer for 20-25 mins till all the water is absorbed. Take the pan off the heat and set aside, lid on, for 5 mins to finish cooking the rice.

While the rice simmers, put a wok or deep frying pan on a high heat. Tip in the peanuts and toast them for 1-2 mins, shaking the pan, till the peanuts are browned. Tip them out into a bowl or onto a plate and set aside.

Halve the red pepper, scoop out the seeds and white pith, and roughly chop the pepper. Separate the pak choi leaves, then slice the stems and tear the larger leaves in half. Drain the tofu and slice it into 1-2cm pieces.

Put the wok back on a high heat. Add ½ tbsp coconut oil and swirl it round the wok to melt it. Add the tofu and fry for 4-5 mins, turning a few times, till the tofu is golden brown.

While the tofu fries, peel and grate the garlic and ginger. Finely slice the chilli, scraping out the seeds and pith if you prefer less heat. Roughly chop the toasted peanuts.

Lift the tofu out of the pan and set it aside on a plate. Add the remaining coconut oil to the wok and melt it. Add the garlic, ginger and chilli. Sizzle and stir for 30 secs, then add the red pepper and pak choi stems. Stir fry for 2-3 mins till the veg are just starting to soften but still have plenty of bite.

Tip the tofu back into the pan and add the peanuts. Pour in the tamari along with 100ml hot water and simmer for 2-3 mins. 8 Stir the pak choi leaves into the wok. Taste and add a pinch of salt or pepper if you think it needs it. Fluff the rice with a fork and divide it between 2 bowls. Top with the kung pao tofu and serve.