Prep the Crispy Tofu:

• In a bowl add 3 tabs soy sauce and 2 tabs rice wine vinegar. Tear into chunks, 280g of extra firm tofu or Tempah (Tofoo extra firm tofu doesn’t require squeezing) add to the soy sauce and vinegar marinade and toss thoroughly. Set aside for about 30-40 mins.

Meanwhile blitz 5 garlic cloves, 1 small chilli (deseeded) and 1 thumb sized piece of ginger in a mini food processor. Set aside.

Sweet and Sour Sauce:

• In a small saucepan add 3 tabs soy sauce, the juice of 2 medium oranges, 1 tab if Sriracha (or similar chilli sauce), 2 tabs rice wine vinegar, 2 tabs tomato ketchup, 1 tab maple syrup (or honey), 1 tab sesame seeds, 1 teas corn flour and 1 teas. of the garlic/ginger blitzed mix.
• Mix together well and cook out on a low-med heat until thickened. Set aside.

Meanwhile prep the stir fry veg: anything goes ……. thinly sliced carrots, chopped red onion, yellow pepper, mini sweetcorn, broccoli pieces, mange tout, soya beans, Pak choy, Beansprouts  etc. Set aside. 

Crispy Tofu:

• Put 4-5 tabs of corn flour and 1 -2 teas Chinese five spice and mix well. Drain the marinating tofu and add to the corn flour mix. Toss well until the tofu pieces are all covered. I do this in several small batches to ensure all the tofu is coated. If you run out of corn flour mix, make up some more and continue. Place the coated tofu on a flat bake tray. 
• In a large frying pan, coat the base with a good cover of oil, enough to shallow fry the tofu pieces. Once the oil is up to temperature (test with a small piece of coated tofu and if it ‘fizzes’ it’s ready) and in small batches, fry the tofu off for a few minutes at a time until a deep golden colour. Alternatively, bake the coated tofu pieces in an Airfryer for about 5-7 minutes, turning half way through. Set aside.

Stir-Fry Assembly:

• In a wok, add 1 tab of sesame oil and 1 tab of regular oil, heat up and add 1 red onion, roughly chopped and 1 Yellow Pepper, deseeded and roughly chopped. Fry for 1-2 minutes. Add the remaining blitzed garlic, chilli and ginger mix. Fry for a few seconds before adding all the veg. Toss it all together (leave the Pak choy and beansprouts until the end) and add a cup of water. Cover the wok and let the veg steam for a few minutes until tender. 
• Add the sweet and sour sauce and the crispy tofu, Pak choy and beansprouts and give it all a really good stir together to coat all the vegetables and tofu chunks. Cook together for 2 minutes or so and sprinkle over the chopped fresh coriander before serving. 
• Serve with cooked brown basmati rice.