Rainbow rice

Ingredients:
3 squares tofu for frying, cubed
2 tbsp light soya sauce
White pepper
1 tbsp peanut oil
400g jasmine rice
1 cup frozen peas
1 cup frozen sweet corn
1 red capsicum, diced
3 sheets nori (seaweed)
1 small tub (200g) plain yoghurt
1 cup mint leaves, tightly packed
1 tsp salt
1 tsp sugar
8 whole green chillies

Method:
1. Mix tofu cubes with soya sauce and pepper.
2. Wash rice, place in rice cooker, add water to a level just 2cm above rice, cook.
3. When rice cooker switches to "warm", add in peas, corn and capsicum mixing them through the rice using a pair of chopsticks. Cover cooker, continue warming and steaming while doing following steps.
4. To make sauce, blend mint leaves and half the yoghurt with salt and sugar.
5. Add mixture to rest of yoghurt, mix well. Adjust seasoning to taste.
6. One at a time, roast nori sheets over a flame, crumble into a large bowl.
7. Heat peanut oil in a non-stick frying pan, fry tofu cubes lightly.
8. Transfer fried tofu cubes into bowl of crumbled nori. Toss to coat tofu cubes with nori.
9. To serve, spoon rice on plates, place tofu cubes over rice. Spoon sauce over, then add chillies.

Recipe source: Streats newspaper