Chive Butter Tofu with Rice

Ingredients

• 400g extra-firm tofu, pressed and cubed
• 300g short-grain rice, rinsed
• 2 tbsp garlic-infused oil
• 1 tbsp sesame oil
• 2 tbsp tamari
• 2 medium carrots, sliced
• 1 medium courgette, halved and sliced
• 1 red pepper, diced
• 75g unsalted butter, softened
• 3 tbsp chopped chives
• 1 tsp lemon zest
• ¼ tsp salt
• 2 tbsp toasted sesame seeds
• 1 lime, cut into wedges (optional)
• Crusty bread, to serve
• Quick cucumber pickle, to serve
• Steamed edamame, to serve

Method

1. Start the rice: put the rinsed rice in a saucepan with 450ml water and a pinch of salt, bring to the boil, reduce to a low simmer, cover and cook for 12–14 minutes until tender and the water is absorbed. Leave covered to steam for 5 minutes.
2. Make the chive butter: while the rice cooks, mix the softened butter with chopped chives, lemon zest and ¼ tsp salt in a small bowl. Chill briefly so it firms up slightly and the flavours come together.
3. Crisp the tofu: heat 1 tbsp garlic-infused oil and the sesame oil in a large non-stick frying pan over medium-high heat. Pat the tofu dry, add in a single layer and fry without moving for 3–4 minutes until the underside is golden and crisp, then flip and cook a further 3 minutes until the edges are browned.
4. Stir-fry the veg: push the tofu to one side, add the remaining 1 tbsp garlic-infused oil and tip in the carrots, courgette and red pepper. Stir-fry for 4–5 minutes until the veg are tender-crisp and glossy, then toss the tofu back through and add the tamari. Cook 1 minute more so the tamari caramelises slightly — you want shiny, saucy pieces rather than a sticky glaze.
5. Finish and check seasoning: break off half the chive butter and toss it through the hot tofu and veg so it melts and coats everything. Taste for seasoning and add a squeeze of lime if it needs lift. The tofu should be golden with soft, but not mushy, veg.
6. Plate and serve: divide the rice between bowls, spoon the tofu and veg over the top and add a knob of the remaining chive butter to melt down through it. Scatter with toasted sesame seeds and serve with lime wedges, quick cucumber pickle and steamed edamame on the side.