Fried Brown Rice with Tofu and Peanut Sauce

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Brown rice is actually quick to cook as long as you keep it slightly boiling. And I love adding brown rice to any meal because, for me, it makes it more substantial and keeps my energy levels at the perfect point over the next several hours. This lunch is also easy to whip up, put in an airtight container and take away with you wherever you’re bound.

180g (1 cup) uncooked brown rice

250g (9oz) firm tofu

1 tablespoon coconut oil

1-cm (½-inch) piece fresh ginger, peeled and grated

2 red chillies (chile peppers), thinly sliced

2 garlic cloves, crushed

1 red onion

1 carrot, sliced

2 tablespoons peanut butter

2 tablespoons tamari

1 tablespoon honey (or other natural sweetener)

1 spring onion (scallion), sliced on the diagonal, to garnish

Serves 2

Preheat the oven to 180°C/350°F/gas 4 and line a baking sheet with parchment paper. Bring a pan of water to the boil and add the rice as soon as it hits boiling point, then turn down the heat just very slightly so that the water is still lightly boiling and leave to cook for 15 minutes.

Drain the excess water from the tofu by pressing it between paper towels with your hands, then cut into small chunks, transfer to the prepared baking sheet and bake for 10 minutes.

Meanwhile, heat the coconut oil in a large frying pan and add the ginger, red chillies and the garlic. Give the pan a stir while you chop the red onion and then add that into the mix. When the onion starts to brown, add the carrot slices and cook for 2–3 minutes.

Next, mix together the peanut butter, tamari and honey in a bowl. If you prefer a thinner sauce you can stir in 2 tablespoons water. Continue to stir the pan for a few more minutes, then drain the brown rice and add it to the pan with the baked tofu. Mix well and then pour the sauce on top as you continue to stir.

Serve in bowls, garnished with the sliced onion.