Thanks to The Morgans for the recipe.
Enough brown rice to cover the bottom of a large saucepan to a depth of 2cm
1 pack of silken tofu or tofu that isn’t in the chilled section
2 dessert spoons of tamari
1 dessert spoon sesame oil
2 cloves of garlic crushed
2 tsp of turmeric
2 tsp of ginger
3 tsp of dried coriander
1 mug of frozen peas
1 salad bag of spinach
Cover the rice with boiling water. Approx 3cm above the rice level. Simmer for 5 mins, stir, cover and then leave for 25 mins – turn off the heat. Cover lid with a heavy tea towel.
Meanwhile – drain the tofu and mash in a bowl. Add the sesame oil, tamari, turmeric, ginger, coriander and frozen peas. Leave to marinate.
When the rice is cooked, ensure there is no water left over. Fry the garlic in a frying pan.
Before it turns golden, add the tofu mixture and fry for about 10mins. Add the rice, stir and ensure it’s piping hot. Serve immediately.