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½ cup cornstarch (cornflour)

sea salt and black pepper

454g (16 ounces) extra firm tofu, drained and cut into 1-inch cubes

neutral oil

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Sauce

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4 teaspoons tamari or soy sauce

4 teaspoons dark soy sauce (see headnote)

¼ cup passata

4 teaspoons rice vinegar

3 teaspoons sriracha or other chili sauce

3 teaspoons white sugar

3 teaspoons cornstarch (cornflour)

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Stir-fry

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neutral oil

2.5cm (1-inch) piece ginger, peeled and finely chopped

3 garlic cloves, finely chopped

1 small jalapenos (or long green chili), thinly sliced (remove seeds if you want less heat)

1 large red capsicum (bell pepper), core removed and cut into 1-inch pieces

1 head (400g / 14 ounces) broccoli, trimmed and cut into small florets

1 red onion, halved and sliced

rice, to serve

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1. Scatter the cornstarch onto a large plate or tray, season with 1 teaspoon of salt and a big pinch of black pepper and toss to combine. Add the tofu and toss until coated on all sides.

2. Prepare a tray or plate with paper towels.

3. Place a large skillet on medium high heat, add 2-3 tablespoons of oil, enough to cover the base of the pan and heat until the oil is hot, 1 to 2 minutes. Add the tofu and pan fry on each side until crispy about 1 - 2 minutes. Once all sides are golden, remove the tofu from the pan and transfer them to the prepared paper towel lined plate to absorb any excess oil.

4. In a medium bowl, add the soy sauce, ketchup (tomato sauce), rice vinegar, sriracha and sugar and stir to combine. Add the cornstarch and ¼ cup of water and whisk until the cornstarch is completely mixed in and it’s lump free.

5. Place the pan back onto medium high heat. Add 1- 2 tablespoons of oil to the pan and add the ginger, garlic, and jalapeño and stir until fragrant, about 30 seconds. Add the capsicum (bell pepper), broccoli and onion, season with 1 teaspoon of salt and stir fry just until the vegetables are crisp tender (or to your liking), about 4-6 minutes. Add the sauce and toss briefly, about 20-30 seconds, until it has thickened up. Add the tofu and toss until it is coated in the sauce. Remove from heat immediately.

6. Top with scallions and eat with rice.