Nasi goreng with scrambled tofu, tamarind and sweet soy

Wash the rice under cold running water until the water runs clear.

Strain the water, then add enough water to cover the rice by about 1 cm.

Bring to a simmer. As soon as it’s simmering, stir, cover, and reduce the heat to very low.

Cook covered for 12 minutes before turning off the heat and letting it sit, covered for another 5 minutes.

Remove most of the green from the leeks and cut in half lengthwise. Wash, then thinly slice.

Peel the carrots and dice into 1 cm cubes.

Remove the top from the green beans and cut into 1cm batons.

Heat a large pan and cook the leeks on medium heat for 5 minutes, until well cooked down and starting to caramelise.

While the leeks are cooking, mince the garlic, separate out about a quarter for the tofu scramble.

Add the carrot and greens beans to the leeks, keep stirring regularly.

Add three quarters of the garlic and cook for another minute.

Slice the cucumber into thin rounds. Thinly slice the spring onions. Slice the tomatoes.

If the rice isn’t ready yet, take the vegetables off the heat.

If there is any water once the rice is cooked (there shouldn’t be), strain it off.

Finely chop the tofu.

Heat a large frypan to medium-high heat and fry the tofu in a bit of oil. Using a metal spatula, break the tofu off until it begins to resemble scrambled eggs.

Add the remaining garlic, salt and a little more oil.

Continue to break the tofu apart, then add the spice mix and mix well.

Add the sauce, and rice to the vegetables and mix well.

Serve the vegetable rice on top of the sliced tomato and cucumber topped with scrambled tofu.

Finish by sprinkling over with spring onions.