Tropical tofu bowl

Instructions

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1 Rinse and drain rice well. In a saucepan, place rice, coconut milk and 200ml water and bring to the boil. Reduce heat to low, cover and simmer for approx 20 minutes, until most of the coconut milk is absorbed and rice is tender, but still a little sloppy. You can also cook in a rice cooker.

2 While rice is cooking, drain pineapple chunks over a large flat bowl, retaining liquid. Add ginger and garlic to juice and stir.

3 Spray a large pan with oil and set over a medium heat. Cook tofu until golden brown. Place cooked tofu in pineapple juice marinade and set aside. While the pan is still hot, place tortilla strips in and toast until browned and crunchy.

4 In a bowl, combine spring onion, corn, capsicum, herbs and lime juice and zest. Chop pineapple chunks into smaller pieces and add to salsa.

5 Divide rice among 4 large bowls. Top with cabbage, carrot, watercress, tofu and salsa, drizzle over remaining pineapple juice marinade, then garnish with extra herbs.

6 Drizzle with sriracha or shoyu sauce, if desired.