One-pot ginger rice with peanut butter sauce

I eat this simply, because the gingery rice, satay and fresh herb-and-cucumber top notes are all I want, but you could add some fried tofu or tempeh here, too, if you wanted to make it more of a meal.

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Step 1

1. Heat one tablespoon of oil in a large pan over a medium-low heat, add the onion, garlic, ginger and salt, and cook for about five minutes, until softened but not browned. Stir in the rice and star anise, and cook, stirring, for a minute, to seal the rice. Add the soy sauce and 750ml cold water. Turn up the heat to medium and, once it comes to a simmer, cover the pot immediately, reduce the heat to low and cook for 10 minutes. Remove from the heat - the rice should have soaked up all the liquid - keep covered and let it sit for 10 minutes. If you like, you can wrap the lid in a tea towel and then cover for extra-fluffy rice. While the rice is cooking, make the satay sauce. In a small bowl, whisk the peanut butter, soy sauce, vinegar, sriracha, ginger, honey and 50ml cold water. The sauce should be smooth and pourable - add a little more water if you need to. Remove the lid from pot, fluff the rice with a fork and pick out the star anise. Serve the rice with peanut sauce drizzled over, and the cucumber and herbs on the side.