Tofu, steamed vegetables and brown rice Taking its influences from Korea, this is a simple, can't-be-bothered-to-cook supper, nourishing and fortifying, with a chilli umami hit in the spicy soy dressing. 250g/8oz brown rice 600g/1¼lb firm tofu, halved 2 garlic cloves tsp granulated sugar 4 tbsp soy sauce 1 tbsp sesame seeds, lightly toasted 1 tbsp sesame oil 1 tbsp mirin tsp dried chilli flakes 200g/7oz tender stem broccoli 3 pak choi, quartered To serve Handful crispy shallots Rinse the rice in a fine sieve, preferably until the water runs clear, and drain well. Put the rice and 500ml/17fl oz of water in a large saucepan with a tight-fitting lid. Bring to the boil, place the lid on the pan, reduce the heat to low and cook for 30 minutes. Turn off the heat and leave to stand for 15 minutes. Do not remove the lid at any time. Meanwhile, place the tofu in a saucepan of cold water and simmer over a medium heat for 1 minute, or until the tofu is warmed through. Using a mortar and pestle, pound the garlic and sugar to a paste. Add the soy, sesame seeds and oil, mirin and chilli flakes and stir to combine. Place a pan of water over a medium heat and place a steamer on top, making sure it's a tight fit. Steam the broccoli for 2 to 3 minutes until tender, then add the pak choi and steam for a further 1 to 2 minutes or until the veg are wilted, then remove and keep warm. Remove the tofu from the water with a slotted spoon, then slice and dip in the dressing. Divide the greens and tofu between 4 bowls and sprinkle with the fried shallots. Serve with the rice and pour any leftover dressing into a small bowl for the table.