Hoisin Tofu & Cashew Nuts With Spinach Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Boil a kettle

Drain your tofu and pat it dry with kitchen paper

Chop the tofu into bite-sized pieces

Add the chopped tofu to a bowl with half your soy sauce (you'll use the rest later!) – this is your marinated tofu

Add most of your cornflour (you'll use the rest later!) to the bowl with the marinated tofu and toss until the tofu is fully coated

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated tofu to the pan and cook for 6-7 min, turning occasionally until golden and crispy – this is your crispy tofu

Tip: Cooking for 3 or more? Use 2 pans!

Meanwhile, peel and cut your brown onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

Peel and finely slice (don't chop!) your garlic

Trim, then slice your spring onion[s] on the diagonal

Combine your hoisin sauce, rice vinegar, toasted sesame oil, remaining soy sauce, remaining cornflour and 100ml [130ml] [170ml] boiled water in a bowl – this is your hoisin & sesame sauce

Reboil a full kettle

Once crisp, set the tofu aside on a plate

Return the pan to the heat and add the onion petals and sweet pea pods and cook for 4-5 min or until beginning to soften

Once softened, add the sliced garlic and cashews to the pan and cook for 1 min or until fragrant

Once fragrant, add the hoisin & sesame sauce to the pan with the crispy tofu and cook for 1-2 min or until the sauce has thickened – this is your hoisin tofu & cashew nuts

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can

Add the wilted spinach to the pot with the cooked rice and give everything a good mix up – this is your spinach rice