Half a cup of left over pre-cooked rice.
Half a cup of broccoli, chopped.
Half a cup of cherry tomatoes, quartered.
Quarter of a brown onion, diced.
One head of bok choy, cut in half and the bottom cut off.
Half a cup of firm tofu, diced.
One tablespoon of vegan laksa paste.
One tablespoon chili infused oil, or your favourite type of oil.
Two tablespoons of crushed peanuts.
A dash of soy sauce.
Put the oil in a fry pan over medium heat. Add the onion until it's translucent. Next, add the tofu, stir frying for two minutes. Add the rice, broccoli and laksa paste. If it all gets a bit stuck to the bottom of the pan, add a splash of water. This will help mix in the laksa paste, too. Stir until the broccoli is cooked. Add in the bok choy and cherry tomatoes and heat until the bok choy starts to wilt. Add the nuts and the soy sauce and mix through.
Serve with a wedge of lemon and enjoy!
Serves two and takes about 15 minutes from start to finish.