Chilli Tofu & Pineapple Rice Bowl

Cook the rice following pack instructions. Stir the stock cube through the water before adding the rice to amp up the flavour.

Meanwhile, wrap the tofu in a clean tea towel and put it on a flat surface. Put a heavy pan on top and leave for 15 mins to drain off the excess water. This part is important: the more water you get out of the tofu the more flavour it will hold and the less likely it will fall apart in the pan.

Slice the pressed tofu and pineapple lengthways into slabs about 1½ cm thick. Using a sharp knife, mark each slab with a diamond pattern then cut each slab in half to create triangles. Slice the limes in half. Drain and rinse the black beans. Finely slice the red cabbage.

Heat a frying pan over a very high heat then add the pineapple steaks and lime halves, with a sprinkling of chilli flakes. Sear for 2-3 mins on each side until the juices start to release. Remove from the pan and set aside.

Add a little olive oil to the pan with the leftover juices and set it over a high heat. Add the tofu steaks and sear for a few minutes on each side until nicely browned. Add the tamari and the juice of one-half of the charred lime and move the steaks around so they’re nicely coated. Once they’re nicely charred, remove from the heat and set aside.

Add the sliced red cabbage to a bowl with the juice from the remaining charred lime and a pinch of sea salt. Mix together with your fingers until it turns a nice bright pink colour.

Divide the rice between four bowls then add the tofu and pineapple steaks, black beans and red cabbage. Finish with a drizzle of chilli oil, the coriander leaves and some toasted seeds, if you like.