Curried Tofu Fried Rice

Rinse the rice until the water runs clear. Combine the rice, 100ml coconut milk and 140ml water in a small saucepan and bring to the boil. Reduce the heat to low and cook, covered, stirring halfway, for 12-14 mins until tender and the liquid is absorbed. Turn off the heat and stand, covered, for at least 5 mins.

Meanwhile, finely chop the onion. Cut the capsicum into 1cm chunks. Pick the coriander leaves and finely chop the stems. Cut the tofu into 1cm-thick strips.

Heat 1 tbs vegetable oil in a medium deep frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Remove from the pan.

Heat 1 tbs vegetable oil in the same pan over medium-high heat. Cook the onion, capsicum and coriander stems, stirring, for 4 mins or until softened. Add the coconut rice, masala seasoning and 2 tsp soy sauce and stir-fry for 2-3 mins until the rice is well coated and warmed through. Remove from the heat. Taste, then season with salt and pepper.

Combine the remaining coconut milk and 1 tsp honey in a bowl. Season with salt and pepper. Divide the fried rice among bowls and top with the tofu. Scatter over the coriander leaves, drizzle with the honeyed coconut milk and enjoy!

This fried rice goes perfectly with a touch of lime. If you have some on hand, serve with lime wedges to squeeze over.