Vegetables and tofu in black pepper sauce with steamed jasmine rice

Put the jasmine rice in a small saucepan; rinse and drain 2 to 3 times to remove excess starch.

Add the water and heat on medium-high. When it bubbles, stir, turn to medium-low, cover and cook 15 minutes.

Halve and peel the onion, halve again and cut into thirds for bite-size pieces.

Roughly chop the green and red bell pepper halves into bite-size pieces.

Pat the tofu dry and cut into bite-size cubes.

Turn the heat off under the rice and let it steam a further 10 minutes.

Toast the peppercorns in a non-stick pan over medium heat for a minute or two.

Coarsely crush the peppercorns in a pestle and mortar, covering with a hand; do not overcrush. Transfer to a mixing bowl.

Add the soy sauce, dark soy sauce, plant-based oyster sauce, black vinegar, toasted sesame oil, potato starch, water, grated garlic and grated ginger; whisk together.

Add avocado oil to the hot pan, sear the tofu cubes a few minutes, toss, and set aside once lightly coloured.

Add more avocado oil, the onion and bell peppers; leave a couple of minutes to sear, then toss and saute three to four minutes.

Return the tofu, pour in the sauce and stir about a minute until the vegetables are coated.

Optionally pack the rice into a bowl, flip onto a plate and arrange the vegetables around it.