2 handfuls of fresh coriander
2 handfuls of mint, woody stalks discard
2-3 fresh green chillies, roughly chopped
(seeds and all)
Basmati rice, washed and drained
200g tofu,cut in cubed
2 tbsp fresh lemon juice
Heat 2 tablespoons of sunflower oil in a heavy-based saucepan and fry the onion over a high heat for 3-4 minutes until it starts to golden.
Meanwhile, tear the coriander (leaves and stems) and the mint leaves into a blender. Add 2 teaspoons of ginger-garlic paste and the chillies and blend to as fine a paste as possible, adding 200ml cold water to turn the blades smoothly.
Add the rice to the onion, stir gently a few times to mix and then add 200ml boiling water, stir in the green herby paste. Add the tofu and season with salt, mixing lightly. Bring to the boil, then reduce the heat, cover and simmer on the lowest setting for about 15 minutes, without lifting the lid. Turn off the heat and leave the pan covered for about 5 minutes, to finish cooking the rice in the steam.
Remove the lid and run a fork through to loosen it. Serve the rice mixture hot, drizzled with the lemon juice.