General Tso’s Tofu Stir-fry

Cut the tofu into 2cm (¾ in) cubes and dry well on kitchen paper. Put half the cornflour into a food bag, add the tofu cubes and toss to coat, then add the remaining cornflour and toss again. Set aside for 5 minutes to become slightly tacky.

Mix the rice vinegar, soy sauce, hoisin sauce and brown sugar together in a bowl and set aside.

Heat the sunflower oil in a wok or frying pan over a high heat and cook the tofu for 1–2 minutes on each side until golden brown. Remove from the pan and set aside to drain on kitchen paper. Drain any excess oil from the wok.

Allow the wok to cool a little, then add the sesame oil, ginger, garlic and chilli and gently fry for about 1 minute before adding the blended sauce ingredients with 150ml (⅔ cup) water. Bubble until you have a thick, glossy sauce.

Return the tofu to the pan and toss to coat all over. Serve with steamed basmati or brown rice and broccoli.