Fill and boil your kettle. Rinse the rice under cold water then tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover. Bring to the boil. Turn the heat right down and simmer for 25 mins till all the water has been absorbed. Take the rice off the heat and leave in the pan, with the lid on, to steam and finish cooking.

While the rice cooks, drain the tofu and slice it into 2cm cubes. Pop the cubes onto a plate lined with kitchen paper and set aside.

Peel and grate or crush the garlic. Halve the chilli, flicking out the seeds and pith if you prefer less heat, and finely chop it. Pop the garlic and chilli into a bowl. Stir in the tamari, 1 tbsp Worcester sauce and 1 tbsp Demerara sugar. Stir for a few mins, till the sugar starts to dissolve.

Trim the roots and any ragged greens off the spring onions. Finely slice them on the diagonal. Trim the dry ends off the cavolo nero, then finely slice the leaves.

Warm a wok or deep frying pan on a high heat for 2 mins. When it’s hot, add 1 tsp oil and the tofu. Fry for 5-8 mins, turning once or twice, till the tofu is golden and crisp. Lift it out of the pan with a slotted spoon and pop it on a plate.

Add the spring onions and cavolo nero to the wok with 4 tbsp cold water. Stir fry for 3 mins till the veg start to wilt. Add the tofu back to the pan and pour in the tamari dressing. Stir fry for 3 mins.

Fluff the rice with a fork and divide it between 2 warm bowls. Top with the tofu and veg and scatter over the Thai basil leaves to serve.