Broccoli & Tofu Salad

Chewy, tasty and wholesome - finally I know what to do with tofu, thanks to my friend Sally. It is really a great pick-me-up when I'm feeling low on energy and (amazingly) Charlotte loves the tofu and rice too.

1 packet hard tofu, cut into 1.5 cm cubes

1 cup brown rice

1 head of broccoli cut into small florets

.25kg green beans

1 avocado

3 Tbs tamari*

2 Tbs sesame oil

3 Tbs dry roasted peanuts

2 Tbs sesame seeds

1 Tbs pickled ginger finely chopped, or grated fresh ginger or fresh chopped coriander

Put the cup of brown rice in a saucepan with 6 cups of cold water. Bring to the boil then simmer gently and set your timer for 20 minutes (the rice will need to cook for 28 in total). Put an inch of water into a second pot with a steamer top and put on high heat then prepare your vegetables and tofu. Toast the peanuts and sesame seeds, tossing often in the pan. When the timer goes put the broccoli florets and green beans into the steamer and add the tofu to the brown rice pot. After 8 minutes drain the rice and tofu into a sieve and put into a large bowl with the steamed broccoli. Season with the sesame oil and tamari and toss well. Add the nuts and seeds and pickled ginger and toss again. Leave to cool a little before adding thick slices of avocado.

*Tamari is similar to soy sauce but with a milder flavour. If you don't have it you can substitute with soy sauce to your taste.