Chili tofu rice

Twenty minutes before lunch, take out a block of soft tofu. Put a teaspoon of salt into the container off to one side and dissolve it with hot water from the kettle, then soak the tofu.

Cook rice in a rice cooker, or reheat leftover rice.

After twenty minutes the tofu should be roughly room temperature. Drain the water, optionally add a bed of bean sprouts, put the tofu back on top and fill the container with more hot boiled water.

Stir a dipping sauce well until fully mixed, take a small piece of tofu, dip it, and eat it with hot rice.