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Press the Cauldron Authentic Tofu block as per pack instructions.
Slice the tofu into thin strips approximately 1 cm thick.
Heat a drizzle of sesame oil in a large non-stick frying pan. Fry the tofu strips for 3-4 minutes ensuring all sides are golden brown (you may need to do this in batches). Remove and set to one side.
Add a little more sesame oil to the pan. Add the peppers and spring onion. Stir fry over a high heat for 3 minutes.
Add the ginger and garlic, stir-fry for a further 2 minutes.
Mix the black bean sauce with 3 tablespoons of water in a small ramekin.
Add the chilli flakes, black beans, water chestnuts, pan fried tofu and black bean sauce into the pan. Cook for a further 2 minutes to warm though.
Spoon your vegan stir fry into warmed serving bowls and garnish with chopped spring onions, sesame seeds and nigella seeds. Serve with basmati rice.