Baked Tofu with Peanut Satay Sauce

Rinse the brown rice under running water for 30 seconds. Tip the rice into the boiling water and boil for around 25 mins. Tip: The rice will be ready once soft enough to eat, yet retaining some chewiness. When cooked drain the rice thoroughly, put back in the pot and place a tea towel over it.

Lay the cubed tofu on some kitchen towel that will soak up as much moisture as possible.

In a small bowl, mix together the peanut butter, soy sauce and sweet chilli sauce.Tip: To loosen up the sauce, add 2 tbsp of milk if you have it or a little dash of hot water if not.

Once the oven is hot, gently toss the tofu in 2 tsp of olive oil and place on a baking tray. Cook on the top shelf of the oven until crispy on all sides. Tip: The tofu should be ready in about 25 mins - turn it every 10 mins.

Just before the rice is cooked, place a colander over the pot of boiling rice and steam the bok choy (with a lid or a plate on top) for 3 mins, then remove.

Once the tofu is cooked, add the steamed bok choy and satay sauce to the tofu on the baking tray. Gently fold all the ingredients together.