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Next step is to marinate the tofu (cut into thin slices) in 2 tablespoons finely grated ginger, 1/2 cup soy sauce, 4 cloves garlic crushed, 2 teaspoons honey, sprinkle of red chilli flakes (to taste – depends if you like a bit of heat) and 4 tablespoons sesame oil.

I cooked brown basmati rice using the absorption method (1 portion of rice to 2 portions of water, bring to the boil and simmer with lid on for 12 minutes, remove from heat and leave covered for 10 minutes) adding 1 teaspoon of vegetarian friendly stock powder to the water. (Check the salt content of any bought stock products, they can be very high in salt – I used an organic one called SOL Superbroth, it is vegan friendly and has mushrooms, seaweed, kale, tumeric, garlic, onion, parsley, ginger, celery seed, mustard seed and Himalayan salt – it adds a very nice savoury but delicate flavour to the water when cooking rice, quinoa, pulses etc.)

Dry fry 1 sliced red pepper and add to your rice.

Steam your broccoli florets or tender stem broccoli.

Fry your tofu in a pan with some coconut oil, till they are nicely browned. Be gentle as they are delicate, but you do want a bit of color on them.

Place your cooked rice in your bowl, top with some steamed broccoli, your radish and onion mix (without the liquid) and your fried tofu pieces.

Whilst plating up, put the remaining marinade in the pan and cook slightly till it is a bit syrupy – it only takes a minute, and drizzle this sauce over the dish.

This photo shows one portion, before the sauce was poured over the top !!

Enjoy !