Method:

1.      Preheat the oven to fan 180C and tear the tofu into chunks, patting dry with a tea towel.

2.      In a tupperware, mix the ginger, oils and coconut aminos. Once mixed, shake the tofu to coat evenly.

3.      Place the tofu on a baking sheet, then cook for 25-30 minutes in the oven, until crisp. Set aside once cooked.

4.      Heat a wok over a high heat and pour in 2 tbsp of sesame oil. Swill it around the wok to make sure it's covered.

5.      Stir fry the broccoli, pepper, chilli and most of the spring onions. After 3-5 minutes once cooked, transfer to a plate and lower the cooking heat.

6.      Pour half a tin of RIFCo Balinese Lentil & Pepper Soup into the wok with a splash of water. Stir occasionally while it cooks for 2-3 minutes.

7.      Take the cooked rice and break into the pan, mixing into the soup. Then add the vegetables and continue to stir until everything is coated.

8.      Once evenly coated and hot throughout, serve on a plate and top with the crispy tofu and remaining sliced spring onions.

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