The marinade

1 tablespoon dark soy

1 tablespoon chilli and garlic sauce (like this one)

1/2 tablespoon sesame oil

You will also need

1 pack firm tofu (plain or, even better, smoked. Like this one)

Seasonal, local green veg (as much as you want. I've made this with all sorts of greens - pak choi, choi sum, tatsoi, but my favourite version of this dish is with tenderstem or purple sprouting broccoli)

Brown rice, cooked as per packet instructions (or noodles - any kind)

A little oil for frying - something plain like vegetable or sunflower

Garnishes - Fresh coriander, a medium boiled egg cut in half, sesame seeds, finely sliced fresh red chilli, finely sliced spring onion, furikake (a fantastic Japanese seasoning blend of toasted sesame and nori flakes, among other things). I like to use all these things at once!


Take the tofu out of the packet and cut into 5 or 6 slices. Lay the slices on one half of a doubled over (clean and dry) tea towel and wrap the other side over, patting firmly dry. Be very careful not to break the slices. Don't worry about getting it bone dry, you just want to dry it as much as you can.

Mix the marinade ingredients in a shallow wide dish that will fit all the slices in.

Lay the slices in the dish and toss them over so they're all evenly coated with marinade. Leave for a while. An hour would be good but even 10 minutes is fine. Cook the rice now. Prep the green veg. Soft leafy things like pak choi just need to have the leaves separated and washed. Broccoli will need to be trimmed and cut into bite sized pieces.  Prep your garnishes - pick some nice coriander leaves. Get your thinly sliced chilli and spring onion ready. Toast your sesame seeds. Get out your bottle of furikake. Say Furry Car Key out loud and laugh. 

Once the rice is about 8-10 minutes from being ready, heat a little oil in a large frying pan until hot. Pick the slices of tofu out of the dish and shake off any remaining marinade. Lay them in the pan. It's going to spit like mad so don't wear white. Actually, wear an apron. And have a lid to hand to cover the pan if it starts going crazy. Boil a little water in the kettle.

Don't move the slices. Leave them to get a nice crust before carefully flipping them over. It'll probably take 4 to 5 minutes on each side. When they're all brown on both sides, remove to a plate and keep warm (cover loosely with foil).

Slosh a bit of water from the kettle into the pan. This will act to deglaze the pan and create some steam to cook the veg. Add the remaining marinade and the veg. Stir everything well and stir fry for a couple of minutes until all the veg is hot but still al dente.

Put the cooked rice in a nice bowl and top with the veg. Add the tofu and the garnishes. Take some soy and sriracha to the table if it needs a bit extra once you've tasted it.