Hakka Style Tofu

Prep the marinade

• Dice the tofu into small cubes, around 3cm approximately.
• In a bowl combine the chilli powder, ½ tsp of the cornflour, ½ tsp salt and theground cumin. Mix well. Add the tofu, toss to cover the tofu and set aside.

Make the sauce

• Peel and chop the garlic and ginger. Finely chop the spring onions, including the green parts. Peel and finely chop the red onion. Chop the chilli.
• Mix 2 tsp of cornflour with 100ml cold water to make a paste (this will thicken your sauce).
• Heat a glug of olive oil in a saucepan over a high heat, add the garlic and ginger and cook for 1 minute.
• Add the spring onions, red onions and chillies and cook for 4 minutes, stirring continuously.
• Add the black pepper, soy sauce, brown sugar, ketchup and cook for 1 minute. Add the cornflour paste and cook for 4 minutes. Use a whisk to stir to ensure a smooth sauce.

Cook the tofu

• Heat a glug of oil in a pan over a medium heat. Add the marinated tofu and cook for 2-3 minutes, browning it on each side.
• Add the tofu to the sauce and cook for 3-4 minutes.

Cook the rice and plate up

• Cook the rice according to the packet instructions.
• Plate up- serve the tofu with the rice and enjoy. You can also have this with noodles instead of rice.