Bring a pot of water to rolling boil (for blanching water). Add 300 g broccoli florets (to blanch and blend) and cook for 3-4 minutes until bright green, then transfer to ice water for 1 minute and drain well.

Blend the blanched broccoli with 120 g firm tofu, pressed (for blending), 8 garlic cloves (for the sauce), and a splash of water until completely smooth. Set aside.

Heat half of 1 tbsp oil (for the sauce pan) in a pan over medium high heat. Add 80 g firm tofu, pressed and cubed (for pan frying), with a pinch of salt and a pinch of chili flakes. Fry, turning occasionally, until golden on most sides. Remove and set aside.

Add the remaining oil to the same pan. Add 100 g broccoli, finely sliced (for charring) and cook without stirring too often until it starts to char.

Add 1 cup bell peppers, chopped and cook until crisp tender.

Lower the heat. Add 2 tsp butter or ghee, then pour in the puree. Stir in 2 tsp chili flakes (for the sauce), 1 tsp mixed herbs (for the sauce), 1/2 tsp salt (for the sauce), to taste, and 1/2 tsp soy sauce (optional, for depth). Add 1/2 cup milk (or water) to thin the sauce gradually until it reaches a saucy consistency. Simmer for 3 minutes.

Stir the fried tofu back in. Turn off the heat, squeeze in 1/2 lemon, juiced, taste, and adjust salt.

In a separate pan, heat 2 tsp oil (for the rice), then add 8 garlic cloves (for the rice), minced, 2 tsp chili flakes (for the rice), 1 tsp mixed herbs (for the rice), and 4 tbsp coriander leaves, chopped. Cook for 2 minutes until fragrant.

Toss in 2 cup cooked rice and 1 tsp salt (for the rice), to taste, mixing well. Serve with the sauce on top.