Caribbean pepperpot with tofu

Method

1. Cook the wholegrain rice according to packet instructions.
2. Heat 1 tablespoon of the oil in a large non-stick pan over a medium heat.
3. Add the onions and cook until starting to soften. Then add the garlic and cook for a further minute.
4. Add the sweet potatoes, leeks, carrots, vegetable stock, dried thyme, dried chilli flakes and freshly ground black pepper. Bring to the boil, cover with a saucepan lid and simmer for 15 minutes, stirring occasionally.
5. Add the okra and simmer for a further 5 minutes or until the vegetables are cooked and the liquid in the Pepperpot has reduced. You may need to add more water to prevent sticking.
6. While the okra is cooking, prepare the tofu. Heat 1 tablespoon vegetable oil in a frying pan over a medium-high heat and fry the tofu for 5 minutes until golden brown, stirring frequently. Add to the Pepperpot and mix thoroughly.
7. Serve with the rice.