Singapore Style Chilli and Garlic Tofu with Jasmine Rice

Bring a saucepan of salted water to the boil.

Slice the tofu into pieces.

Add the rice to the boiling water and cook until tender (11mins).

Roughly chop the brown onion and red capsicum.

Chop the fresh coriander and set aside.

Juice the lime and set aside.

In a frying pan or wok, heat 1/3 of the olive oil over medium-high heat.

Add the red capsicum and brown onion. Cook until both have started to soften.

Add the garlic, ginger and chilli paste and stir to combine.

Add the tomato ketchup, brown sugar and lime juice.

Add the vegetable stock and stir until the sauce is combined.

Reduce the heat and continue to cook the sauce until it has thickened slightly.

In another frying pan heat the remaining olive oil over medium heat.

Add the tofu and pan fry until golden on both sides.

Drain the rice.

Remove the tofu from the heat.

Distribute the rice among the serving bowls.

Serve the chilli-garlic sauce with the tofu atop the rice.

Garnish with fresh coriander and serve.