Soy & ginger tofu rice bowls

• Firm tofu560g
• Basmati rice300g
• Broccoli1 head
• Carrots200g
• Spring onions1 bunch
• Soy sauce3 tbsp (45ml)
• Sweet chilli sauce60ml
• Fresh ginger15g
• Garlic2 cloves
• Vegetable oilstore cupboard1 tbsp (15ml)

Plus salt and pepper. About £5.50 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack.

2. 2

   Press 560g tofu between kitchen paper for 10 minutes and cut into cubes. Fry in 1 tbsp oil for 6-8 minutes until golden.

3. 3

   Add 15g grated ginger and 2 crushed garlic cloves for 1 minute, then 3 tbsp soy sauce and 60g sweet chilli sauce. Bubble for 2 minutes until sticky.

4. 4

   Steam or boil 1 head broccoli cut into florets for 4 minutes. Grate 200g carrots.

5. 5

   Serve the rice topped with the tofu, broccoli, carrot and 1 bunch sliced spring onions.