- 190g marinated tofu
- 1 carrot
- 1 red pepper
- 50g shiitake mushrooms
- 50g three-cornered leeks
- 150g white basmati rice
- ½ vegetable stock cube
- 1 tsp Demerara sugar
- 50g tamari
- 1 tbsp sesame oil
- 600ml boiling water
- Sea salt
- ½ tbsp olive, sunflower or coconut oil
1. Fill your kettle and boil it. Drain the tofu, pat dry with kitchen paper and then slice into chunks around 1cm thick. Trim and peel the carrot, then slice into 1cm-thick rounds. Halve the red pepper, scoop out the seeds and white pith and roughly chop the pepper. Tear any of the larger shiitake mushrooms into smaller pieces.
2. Rinse the three-cornered leeks, shake dry and roughly chop them. Crumble half the stock cube into a heatproof jug and add 1 tsp of the Demerara sugar and half the tamari (keep the rest for later). Pour in 300ml boiling water and stir to mix. Set aside to let the stock and sugar dissolve.
3. Tip the rice into a sieve, rinse under cold water and then tip into a small pan. Pour in 300ml boiling water and add a pinch of salt. Clamp on a lid, bring to the boil, then turn right down and very gently simmer for 8 mins till the rice has absorbed the water and is tender. Take the pan off the heat and let the rice steam in the pan, the lid on, for 5-10 mins to finish cooking.
4. Meanwhile, put a wok or deep frying pan over a medium-high heat. Add ½ tbsp oil and the tofu. Fry for 2-3 mins, turning once, to brown the tofu.
5. Add the shiitake mushrooms to the pan and pour in the stock mixture. Gently stir to mix. Simmer for 3 mins to just soften the mushrooms.
6. Add the carrot, pepper and the three-cornered leeks. Gently stir to mix. Cover the pan with a lid or baking tray and simmer for 4-5 mins, till the veg have just cooked but still have a little crunch.
7. Taste the stock and add a dash more tamari if you think it needs it. Drizzle in 1 tbsp sesame oil and gently stir to mix. Fluff the rice with a fork and divide it between 2 warm bowls or plates. Top with the tofu, veg and sauce and serve.