Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Boil your kettle, then take out a saucepan, a steamer (or a second saucepan if you don't have a steamer) and a deep frying pan or wok.

STEP 2

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Add the jasmine rice to one of your saucepans, cover with 2x its volume in water and place over a medium-high heat. Bring to a boil, then reduce the heat and cover, cooking for a further 8-10 minutes or until tender. Drain and set aside to keep warm.

STEP 3

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Set your steamer over the hob and steam the kale for 5-10 minutes or until tender. If you don't have a steamer, you can boil the kale in water for the same time.

STEP 4

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Tear the tofu into bitesized pieces with your hands, then place into a bowl and toss through the cornflour mix until evenly coated. Add a drizzle of a neutral oil (e.g. vegetable, sunflower, groundnut) to your frying pan or wok and once hot, add the tofu and fry until golden and crispy on all sides, then transfer to a bowl lined with kitchen towel. Meanwhile, remove the stem and core from the red pepper and cut into 0.5cm thick slices. Finely slice the spring onions and separate the white part and green part. 

STEP 5

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Drain any excess oil from the frying pan, then add the sliced red pepper and the white parts of the spring onions. Cook over medium-high heat until tender but still al dente (about 3–5 minutes). Add the chilli sauce, stir through, and cook until it thickens to a sticky consistency. You may add a splash of water if it reduces too much. Once the sauce is hot, return the crispy tofu to the pan, stir for 1–2 minutes to make sure all the pieces are coated in the sauce.

STEP 6

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To serve, divide the jasmine rice, chilli tofu and steamed kale between serving bowls. Scatter over the green part of the sliced spring onions and enjoy!