Hoisin Tofu & Red Pepper Stir-Fry

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a pinch of salt 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

While the rice is cooking, drain your tofu and pat it dry with kitchen paper

Chop the tofu into bite-sized pieces

Add the chopped tofu and cornflour to a large bowl with a generous pinch of salt and give everything a good mix up until the tofu is completely coated

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

Once hot, add the coated tofu to the pan (reserve the bowl and any remaining cornflour!)

Cook for 5-6 min or until golden and crispy all over, turning occasionally, then transfer to a plate lined with kitchen paper and reserve the pan – this is your crispy tofu

While the tofu is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

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

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the chopped pepper and onion petals and cook for 3-4 min or until starting to soften

While the veg is softening, combine your hoisin sauce and soy sauce in the reserved bowl with your ginger & garlic paste, 2 tsp [3 tsp] [4 tsp] sugar and 100ml [130ml] [170ml] cold water

Give everything a good mix up – this is your hoisin sauce

Once the veg has softened, add your hoisin sauce and a pinch of salt to the pan and cook for 2-3 min further or until the sauce has thickened slightly

Once thickened, add the crispy tofu to the pan – this is your hoisin tofu & red pepper stir-fry