Preheat oven to 200°C (fan forced).

Rinse the brown rice in a strainer then add to a pot with 2 cups of water and a pinch of salt and bring to the boil. Reduce heat to low, place the lid on and simmer for 20 minutes before turning off the heat and leaving it to sit for a further 10 minutes before removing the lid.

Chop the sweet potatoes in half, drizzle the flesh side with a little olive oil and a sprinkle of salt & pepper (optional), then flip them on the baking tray so that they are skin-up. Place in the pre-heated oven and bake for 35 minutes.

Meanwhile - while your rice and sweet potatoes are cooking - make the sauce. Add all the sauce ingredients (except for the corn flour) to a pot and bring to a boil for 10 minutes.

Mix the cornflour and water together in a small dish until dissolved, then add to the sauce and cook a further 1-2 minutes, stirring.

Once the sauce has thickened slightly, place a fine strainer over a bowl and strain the sauce, using the back of a large spoon to press it through the strainer. Discard what's left in the strainer.

Chop the tofu into cubes, then add the coconut oil to a wok or large non-stick pan over high heat. Add the tofu along with a pinch or two of salt (sprinkled evenly onto the tofu) and cook for 5 minutes, tossing occasionally until the cubes are lightly golden.

Place the roasted sweet potato halves onto plates then use a knife to cut a line down the middle and then a spoon to gently squish them down the middle so they're a little more flat on the plate. They may resemble female rude bits at this point.

Finish each sweet potato by adding a scoop of brown rice, the tofu cubes and a generous drizzle of your delicious Thai coconut sauce. Serve with the steamed broccoli and as much fresh chilli and coriander as your big heart desires!