Thai tofu salad with chili lime dressing, apple, broccoli and jasmine rice

Wash the rice under cold water. Add to a pot with enough water to cover by 2 cm. Bring to a boil with a pinch of salt. As soon as the rice boils, stir then cover and reduce the heat to very low. Cook for 15 minutes before turning off the heat. Keep the pot on the element with the lid on.

Remove the tofu from the packet and wipe dry.

Bring a large pot of salted water to the boil for the broccoli.

Thinly slice the cucumber.

Peel the carrot, cut in half lengthwise, then slice into halfmoons.

Peel and thinly slice the red onion.

Slice the chili.

Cut the apple into thin slices

Discard the coriander root. Finely chop the stalk and roughly chop the leaves.

Remove the Thai basil and mint leaves from the stalk, and gently rip into the coriander.

Cut the bottom 3 to 5 cm off the broccoli stalk, removing all the woody parts.

Cut the florets off into bite sized pieces. Peel and slice the stalk into 2 cm rounds.

Cook the broccoli in salted boiling water for 90 seconds, until just cooked.

Cut the tofu into 2cm cubes. Dust with cornflour, then fry in large hot pan with a good splash of oil until golden (around 5 minutes). Flip regularly.

Place the tofu on a paper towel and season with salt and pepper.

Place tofu, broccoli, cashews, red onion, apple, carrot, cucumber, chilli and the herbs in a bowl then pour over the lime dressing. Taste and add salt, as needed.

Serve rice topped with salad.