Tofu & greens rice broth

What you need

• ·250g firm tofu
• ·50g basmati rice
• ·180g broccoli
• ·100g baby spinach
• ·8g stock cubes
• ·10g root ginger
• ·10g garlic
• ·20g soy sauce
• ·5g red chillies

Method

1. 1Simmer the stock with sliced ginger and smashed garlic for 8 minutes. That infusion is the dish — do not rush it.
2. 2Rice straight into the broth so it thickens it slightly as it cooks.
3. 3Dry-fry the cubed tofu in a separate pan until golden, so it holds its texture in the liquid.
4. 4Broccoli into the broth for the last 4 minutes, spinach wilted in off the heat.
5. 5Soy to season, tofu on top, chilli scattered.

Big bowl, lots of liquid, few calories — the cut dinner that still eats like dinner.

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