Poke bowl de tofu crujiente

Cook the rice according to package instructions.

Drain and rinse the chickpeas. Sauté in a hot pan with EVOO and reserve. Steam/boil your vegetables and let cool. Chop to bite sized chunks.

Heat the EVOO in a pan and add your chopped vegetables. Stir fry for a couple of minutes and add your desired amount of chilli flakes (cayenne Piri Piri in Spain), season to taste and take off the heat.

Roughly tear apart the tofu and place in a bowl. Coat well with cornflour and stir fry in a piping hot pan with EVOO.

Chop cherry tomatoes and cucumber to bite sized chunks.

Place all the ingredients in a bowl and serve with your choice of soy sauce, toasted sesame seeds and/or sweet chilli sauce (this last option high in sugar).

Enjoy!