Scrambled Tofu With Veg and Basmati Rice

Ingredients

• 200 g firm tofu, squeezed and curmbled (1 packet of cauldron tofu)
• 200 g broccoli, cut into florets (1/2 large head)
• 2 carrots, cut into diagonal slices
• 3 onions, sliced
• 1 sweet pepper, sliced
• 200 g sliced mushrooms (half a packet)
• 2 tablespoons olive oil
• 1/2 pint dried rice (basmati)
• 1 pint cold water
• 1 teaspoon five-spice seasoning
• 2 teaspoons turmeric
• 1/2 teaspoon chili
• 1/2 tablespoon soy sauce
• 1 teaspoon garlic powder

Directions

1. 1

   rinse the rice in a sieve under cold running water.Heat up a tablspoon of olive oil in heavey based pan unitl its very hot. Add rice and fry gently for 1 minute. Add the pint of cold water, bring to the boil then turn down to lowest heat clamping lid on tightly. do not open the lid for next ten minutes so set your timer.

2. 2

   while this is going on heat the remaining oil in a frying pan and add the onions, then add the spices and tofu and keep stirring it after the tofu has coloured a bit and gone squishey add the rest of the veg and keep stirring.

3. 3

   when the timer goes off check the rice it should look puckered with little holes stir it to check if there is any remaining water hiding underneath, oif there is keep it on the heat uncovere for 5 min to evaporate the water.

4. 4

   once there is no water add the veg and tofu to the rice and stir, add the soy sauce and taste add more chilli garlic or chines 5 spice salt or pepper as per your liking, then eat it, i think this makes enough for 4 people or 3 very hungry people or one husband.