Ginger Bottle Gourd Tofu Stir-fry

1. 1Rinse the rice under cold water until it runs clear, then cook in a small pot with 130 ml water, covered, on low heat for 12 minutes until tender. Take off the heat and leave covered.
2. 2Peel the bottle gourd, cut in half lengthways, scoop out the seeds if large, and slice into thin half-moons.
3. 3Pat the tofu dry with a paper towel and cut into 2cm cubes.
4. 4Heat the olive oil in a wok or large pan over high heat. Add the tofu cubes and cook for 5 minutes, turning occasionally, until golden on most sides. Remove and set aside.
5. 5Add the sliced bottle gourd and green capsicum to the same pan and stir-fry over high heat for 4 minutes until the gourd turns slightly translucent.
6. 6Add the finely chopped ginger and garlic and stir-fry for 30 seconds until fragrant.
7. 7Return the tofu to the pan, pour in the tamari, and toss everything together for 2 minutes until well coated and heated through.
8. 8Take the pan off the heat and stir through the sesame oil.
9. 9Serve the stir-fry over the cooked rice.

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