Fill your kettle and boil it. Pour half the tamari into a bowl, add 1 tsp China 5 spice and stir to mix. Drain the tofu, chop into bite-sized chunks and add to the bowl. Turn to coat, then set aside.

Rinse the rice under cold water, then tip into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down and very gently simmer for 8 mins till all the water has been absorbed. Take the pan off the heat and set aside, lid on, for 4-5 mins to steam and finish cooking the rice.

Meanwhile, trim the roots and dry tops off the spring onions. Finely slice them and set a pinch of the greens aside for garnishing. Halve the red pepper, scoop out the seeds and white pith, and roughly chop the pepper. Chop the broccoli into small florets, then dice the stalk to match.

Place a wok or deep frying pan on a high heat for 1 min. Add ½ tbsp oil and the tofu. Fry for 4-5 mins, turning once, till dark brown and starting to crisp up. Scoop out of the pan and set aside on a plate.

Add another ½ tbsp oil to the wok. Add the red pepper and broccoli. Stir fry for 3-4 mins till starting to brown a little. Return the tofu to the pan and add the spring onions. Pour in 150ml boiling water and bubble for 2-3 mins. The veg should be just tender but still have plenty of bite.

Taste the tofu and veg and add a dash more of the tamari if you think it needs it. Fluff the rice up and divide it between 2 warm plates or bowls. Top with the tofu and veg and garnished with chopped spring onions..