Step-by-Step Instructions

1. Boil kettle and prepare equipment

   2 min

   Boil your kettle and take out two saucepans and a small mixing bowl.

   Equipment: kettle, saucepan, mixing bowl

2. Cook and steam jasmine rice

   12 min

   Add the jasmine rice to one of your saucepans and cover with 1.5 times its volume of water. Place over a medium-high heat and bring to the boil. Once boiling, reduce the heat to low, cover, and cook for 8–10 minutes, or until the water has been absorbed and the rice is tender. Remove from the heat and leave to stand, covered, to steam before fluffing with a fork.

   Equipment: saucepan, fork

3. Prep and boil cavolo nero

   8 min

   Place the other saucepan over a medium heat, fill it with boiling water from the kettle, and add a few pinches of salt. Remove the tough stems from the cavolo nero and tear the leaves into bite-sized pieces. Boil for 3–5 minutes, until tender and bright green. Remove from the saucepan using a slotted spoon and place in your mixing bowl along with the sweet rice vinegar dressing . Toss well and leave to marinate.

   Equipment: saucepan, slotted spoon, mixing bowl

4. Dice, boil, and simmer tofu

   11 min

   Meanwhile, dice the tofu into 1.5–2cm cubes. Once the cavolo nero has been removed from the saucepan, add the tofu and boil for 4–5 minutes. Boiling the tofu briefly helps firm its texture and allows it to absorb flavours more effectively. Drain the tofu and return it to the saucepan. Add the mapo sauce along with 100ml water (double the volume for 4 people) and place over a medium-low heat. Warm gently for 3–5 minutes, until the sauce is piping hot and the tofu has absorbed the flavours.

   Equipment: knife, chopping board, saucepan

5. Prep coriander and spring onions

   3 min

   Pick the coriander leaves from the stems and finely slice the spring onions for garnish.

   Equipment: knife, chopping board

6. Plate and garnish mapo tofu

   3 min

   To serve, divide the jasmine rice between serving bowls and spoon over the mapo tofu . Garnish with the coriander leaves and sliced spring onions , and serve the marinated cavolo nero on the side. For extra spice, add freshly ground black pepper or chilli flakes if you have them to hand. Enjoy!

   Equipment: serving bowls, spoon