cups of cooked brown or white rice (1 cup uncooked)
1
bunch of fresh English spinach
half bunch of fresh coriander
A dusting of tumeric
2
tbsp olive oil
2
tbsp soy sauce (or more to taste)
1
cup of water
Rinse and chop coriander.
Slice tofu into cubes.
Begin to cook rice (10 min in microwave 600w, let stand for another 5).
Heat oil in saucepan, add coriander and tumeric and cook on low heat for a minute.
Add the cup of water, the soy sauce
and the cubed tofu.
Cover and simmer for the time it takes for the rice to cook.
Check every now and then in case more
water needs to be added.
The tofu should be plump and there should be a "broth" simmering.
Rinse, de-stalk and roughly chop spinach (rinse well otherwise bits of grit end up in the dinner!) and a couple of minutes
before rice is ready, add the chopped spinach to the saucepan.
Cover and simmer until spinach is just cooked.
Serve rice in bowls, heap on the tofu/spinach mix and add a generous serving of the "broth".
