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Wash rice, drain well and cook in 450ml stock for 15 mins from boiling. Leave to steam with the lid on for 5-10 minutes before tipping on a tray and leaving to cool.
Heat the oil and cook the onion for around 8 minutes until it is starting to brown.
Add garlic and cook for 2 minutes, then add cavelo nero and cook until wilted. Stir in the 5 spice powder, sesame oil and soy sauce. Crumble and then stir in the tofu.
Add the rice and heat everything through until the rice is hot.
Serve in bowls with siracha or other hot sauce