Umami mushroom and broccolini rice

Rinse the rice two to three times in the saute pan to wash off excess starch.

Add chili oil and umami powder to the rice and stir.

Add the water, bring up over medium high heat, stir, drop to medium low, cover and cook 15 minutes.

Pat the tofu dry and crumble it by hand into a bowl.

Over medium heat add chili oil to a non-stick pan and saute the crumbled tofu four to six minutes for a crisp crust.

Mix in the umami powder, then the dark soy sauce, and set the tofu aside.

Turn the rice off after 15 minutes and let it steam a further 10 minutes.

Heat the pan on medium high with avocado oil and sweat the onions a couple of minutes.

Add the broccolini and saute a few minutes, then the king oyster mushrooms for three to four minutes.

Return the crumbled tofu and saute another couple of minutes.

Fluff the rice, fold through the green onions, then the sauteed vegetables, and plate.