General Tso Inspired Tofu and Jasmine Rice

Meanwhile, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).

Drain the tofu and chop into 1cm cubes. Pat dry with kitchen paper and pop into a medium bowl.

Add the cornflour, season with salt and pepper, then toss together to coat the tofu. 

Heat a generous drizzle of oil in a large frying pan on medium-high heat.

Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. 

Meanwhile, in a measuring jug, combine the soy sauce, cider vinegar, sambal, hoisin sauce, mushroom broth paste, ketchup and water for the sauce (see pantry for both amounts). Set your sauce aside.

Once the tofu is crispy, transfer to a plate lined with kitchen paper. 

Return the (now empty) pan to medium-high heat with a drizzle of oil.

Once hot, add the pak choi and green beans. Stir-fry until starting to soften, 3-4 mins.

Add the garlic and fry for 30 secs more.

Pour your sauce into the pan and bring to the boil. Reduce the heat to medium, then simmer until thickened enough to coat the back of a spoon, 3-5 mins. 

Once the sauce has thickened, add the crispy tofu back into the pan and stir until coated, 1 min. 

Add a splash of water to loosen if needed, then remove from the heat.