Singapore Style Chilli and Garlic Tofu with Jasmine Rice

Begin by pressing the tofu to remove excess moisture. Wrap in a clean kitchen towel or paper towels, place a heavy object on top, and let sit for 15-20 minutes.

Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice with a 1:2 ratio of rice to water. Bring to a boil, then cover, reduce heat to low, and simmer for 18-20 minutes or until water is absorbed. Let sit covered for 5 minutes after turning off the heat.

Prepare the vegetable stock by combining each stock cube with 450-500ml of boiling water, stirring until fully dissolved.

Finely chop the red capsicum, brown onion, and fresh coriander. Set aside.

Slice the pressed tofu into 1cm thick slices, ready for frying.

Heat 1.5 tablespoons of olive oil per person in a large pan over medium-high heat. Saute the chopped onion and red capsicum until softened, about 5 minutes.

Stir in the garlic chilli and ginger paste to the vegetables, cooking for another 2 minutes.

In a separate pan, heat a little olive oil and fry the tofu slices until golden brown on each side, about 3-4 minutes per side. Set aside.

To the vegetables, add tomato ketchup, brown sugar, and 150ml of vegetable stock per person. Bring to a simmer and cook until the sauce thickens, about 5-10 minutes.

Stir half of the chopped coriander and lime juice into the sauce. Adjust seasoning with salt and pepper.

Serve the sauteed vegetables atop the cooked jasmine rice. Place the fried tofu slices on top of the vegetables. Garnish with the remaining chopped coriander.