Saturday morning I got up wanting something tasty and different for breakfast. I mean really different.

I had cooked myself some lovely short grain brown rice the night before and put an extra portion in the fridge. I thought yes some nutty brown rice and egg like a stir fired rice but no eggs did not appeal. Tofu did. The plainness of tofu oft deters me but I love that it is like a blank canvas and it holds flavours well. I had not cooked with the delicious nutty Happy Heart Rapeseed oil, I had been savouring it in an unheated state. But I reckoned the tofu would pick up the flavour well and compliment the nutty rice.

So I sliced up the tofu and marinated it for about ten minutes in soya sauce, lemon juice, sambal (an Indonesian shop bought hot salty chilli condiment) and then I added a surprising element marmalade.

I heated the oil in a small frying pan, the smell of the rapeseed oil filled the kitchen, when it was good an hot I placed the tofu slices in to fry them. They quickly browned and I turned them over adding the rice then gently mixing so as not to brake up the tofu. I added the marinade and cooked it off. Two sliced scallions were added at the end. The result a surprisingly delicious tofu and twice cooked rice.

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