Make the vegetable stock in a jug before adding the curry powder and soy sauce, stirring to combine
Next, add the pepper, peas, onion, carrot, garlic, ginger, rice, jug of curried veggie stock and coconut milk, stirring to combine everything
Toss the cubed tofu with 2 tspn of sesame oil and scatter over the top
Place a lid (or some tin foil) on top and bake in the oven at 190* for 45 minutes
Fluff the mixture with a fork and scatter with the spring onions and chopped fresh coriander
Enjoy
