Directions

Rinse the rice, cover with 500ml of water and a pinch of salt, bring to the boil

then let it simmer for 40 minutes until cooked through.

Drain the tofu by wrapping it in a clean tea towel for 10 minutes and

sandwiching it between a plate and a heavy cast iron pot. Chop into chunks.

Heat 1 tbsp oil and stir-fry the mushrooms, garlic and spring onions for 5 minutes.

Add the tamari, maple syrup and nuts and cook for another 4 minutes.

While this is cooking heat another tbsp of rapeseed oil and stir-fry the tofu for

5 minutes until golden.

Season to taste and serve on a bed of brown rice. I like to scatter sesame seeds

on top, saving some for tomorrow’s lunch too when the flavours really pop out.