Broccoli with garlic and chilli, rice and tofu

Nothing much to say about this, except that it was a whole lot better than last week’s broccoli. Make sure not to overcook the broccoli initially – it should be bright green and still firm when it comes out of the water.

one head of broccoli

fresh chilli pepper, seeds removed and cut into small rings

plenty of garlic, thinly sliced

tofu, sliced

brown rice

tamari or soy sauce

a bit of toasted sesame oil

Separate the broccoli into florets and slice up the stem. Cook for two minutes in salted water. Boil the rice. Soften the chilli and garlic in some vegetable oil plus a splash of sesame oil, add the sliced tofu, sprinkle with tamari or soy sauce and fry till somewhat crispy, 10 minutes or so, turning halfway. Remove to a plate minus the chilli and garlic, and fry the broccoli, adding some more oil if necessary (just enough to prevent them from sticking to the pan). Plate up the rice, dress with soy sauce and/or sesame oil as desired, and top with the broccoli, garlic, chilli and tofu.