Spiced Black Pepper Tofu With Rice

Peel and finely dice the brown onion[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

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

Once hot, add the chopped onion to the pan with a pinch of salt and cook for 3-5 min or until starting to soften

Once softened, add the chopped ginger and garlic and cook for 2 min further

Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Whilst everything is cooking, deseed the green pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large, bite-sized pieces

Trim, then chop the spring onions into quarters 

Slice the red chilli[es] finely (can't handle the heat? Remove the seeds)

Add the green pepper, spring onion and red chilli to the pan and cook for a  further 5 min

Once cooked, add the cracked black pepper, agave, Henderson's relish, soy sauce and 50ml [100ml] water to the pan and cook for 2-3 min further – this is your black pepper sauce

Once cooked, remove the pan from the heat and set aside for later

Drain the tofu 

Place your hand flat on the tofu and slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces and pat them very dry with kitchen paper

Add the tofu to a plate with the cornflour and coat both sides evenly

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

Once hot, add the tofu and cook on both sides for 2-3 min or until crispy

Once crispy, cut the tofu into bite sized pieces

Add the tofu pieces to the pan with the black pepper sauce

Return the pan to a medium heat for 2 min until the sauce is piping hot - this is your spiced black pepper tofu