300g (1 ½ cups) brown rice
150 g 1 ½ cup broccoli florets
1 leek, trimmed sliced and rinsed
1 tbsp miso paste
1 fresh chilli, deseeded and
1 tbsp tamari
1tsp brown sugar
½ x 400g packet firm smoked
Tofu, cut into small cubes
1 tbsp olive oil
1 spring onions, trimmed and
Sliced, to serve
1.Make the broccoli stock by bringing 1 litre (4 cups) water with broccoli and vegetable stock and brown rice pinch of salt and black pepper and leave to simmer until rice almost cooked, keep adding water to make rice is properly cooked.
2.Add the leek, chilli, miso, tamari and sugar before the the rice is cooked stirring half way through.
3.While rice is cooking, put the tofu on a chopping board, place another chopping board on top and place a heavy pan or plate on top to press the tofu down to remove excess water. Leave for about 20 minutes.
4.Once the tofu has been weighed down for 20 minutes, drain any liquid, pat the tofu dry with kitchen paper and cut into cubes.
5.Fry the tofu in the olive oil in a frying pan over a medium heat for 8-10 minutes, until golden.
6.Once the rice is cooked, stir the tofu into rice and serve in bowls, with the sliced spring onions on top.