Mexican-Style Tofu & Rice Bowl With Tomato & Coriander Salsa

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Boil half a kettle

Drain your tofu and pat it dry with kitchen paper

Crumble the tofu into small bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Add the crumbled tofu to a bowl with half your soy sauce (you'll use the rest later!) and your cornflour and give everything a good mix up until all the tofu is coated – this is your coated tofu

Once hot, add the coated tofu to the pan, and cook for 8-9 min, turning occasionally until golden and crisp – this is your crispy tofu

While the tofu is cooking, drain your sweetcorn

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the drained sweetcorn to the pan with your ground cumin, ground smoked paprika, ground coriander, most of your chilli flakes (can't handle the heat? Go easy!) and a pinch of salt

Cook for 30 secs or until the spices are fragrant

Once fragrant, add your tomato paste to the pan with the remaining soy sauce and 100ml [130ml] [170ml] boiled water

Stir it all together and cook for 2-3 min or until thickened

Add the cooked brown rice to the pan with the sweetcorn and a splash of water (if looking a little dry!)

Stir everything together and cook for 3-4 min or until the rice has warmed through – this is your spiced rice

Meanwhile, dice your tomato[es] finely

Chop your coriander finely, including the stalks

Cut your lime[s] into 2 wedges per person