Crispy tofu and fall veggie skillet

Rinse the 130 g of rice, then tip it into the saucepan with 260 ml of water and a pinch of salt. Bring to a boil, cover and cook over low heat for 10 min, then turn off the heat and let it puff up, covered.

Take out the 270 g of tofu, pat it with paper towels to get the water out, then cut it into 2 cm cubes.

Wash the zucchini and cut it into half-moons. Seed the yellow bell pepper and cut it into strips, then into pieces.

Heat 1 tbsp of sunflower oil in the skillet over medium-high heat. Brown the cubes for 8 min, turning them now and then, then move them to the mixing bowl.

Add the rest of the oil, so 0.5 tbsp, to the same skillet, then the zucchini and bell pepper. Cook them over medium-high heat for 6 to 7 min, stirring, until tender and lightly browned.

Put the tofu back in the skillet, add the 2 tbsp of soy sauce and the 0.5 tsp of Espelette pepper. Add pepper, taste before salting, then toss for 1 to 2 min over high heat.

Fluff the rice with a fork or spatula and divide it between two plates. Spoon the tofu and veggies on top.