Tools for the Task: Cutting board, french knife, stock pot, large saucepan, measuring spoons, measuring cup, stainless steel bowls and wooden spoon. Makes 4 servings Ingredients 1/2 cup firm tofu 1 cup long grain par-boiled rice 1 cup diced onion 1 cup diced celery 1/2 cup diced red pepper 1/2 cup diced green pepper 1 cloves minced garlic 1 sprig chopped coriander 1 sprig fresh thyme 1 and 3/4 cup/400 ml chicken or vegetable stock, hot 4 tbsp olive oil HOW TO MAKE IT Lightly fry all vegetables in oil Add tofu and rice, continue cooking for 2 minutes, add fresh herbs and hot stock Bring to a simmer and cover with a lid, place in preheated oven at 350 degrees (F) for 15 to 20 minutes, or until done. Remove from over and fluff up the rice, adjust seasoning.