These vibrant bowls of emerald-hued goodness will nurture you inside and out. Stir-fried greens and tofu are fired up ever-so-slightly with a sambal sauce and served on a bed of coconutty rice for a cleansing dinner that will have you glowing with health.
Place rice in a saucepan with 310ml (1¼ cup) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Remove lid and stir through coconut milk. Leave covered until ready to serve. While the rice is cooking, continue with step 2.
Trim ends from gai lan and slice stems into 5cm pieces. Roughly chop leaves and keep separate from stems. Cut broccolini into thirds. Thinly slice celery. Peel and thinly slice garlic.
Cut tofu into 2cm pieces. Place sambal oelek, sesame oil, soy sauce and 20ml (1 tablespoon) water in a small bowl and mix to combine.
Heat vegetable oil in a wok or large frypan over medium-high heat. Add tofu and cook, stirring occasionally, for 4 minutes or until golden brown on all sides.
Add celery, gai lan stems, broccolini and garlic and cook for a further 3 minutes or until tender.
Add gai lan leaves and sauce and cook for a further 1 minute or until leaves are wilted. Divide rice between bowls and top with tofu and greens.