Indo Chinese Style Chilli Tofu

Meanwhile, halve the bell pepper and discard the core and seeds. Halve and peel the onion. Chop both into 2cm chunks. 

Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.

Drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks. In a medium bowl, combine the cornflour, half the Chinese Five Spice and season with salt and pepper. Add the tofu, then toss to coat.

Heat a 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. Season with salt and pepper.

Once golden, transfer to a plate lined with kitchen paper.

Wipe out your pan, then pop it back on medium-high heat with a drizzle of oil.

Once hot, add the pepper and onion. Stir-fry until tender and slightly charred, 5-7 mins. Season with salt and pepper.

Meanwhile, in a medium bowl, combine the garlic, soy sauce, honey, sriracha, ketchup, water for the sauce (see pantry for both amounts) and remaining Chinese Five Spice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Return the fried tofu to the pan and pour over the sticky sauce. Bring to the boil, then simmer until thickened, 2-3 mins.

Remove from the heat. Taste and add more salt, pepper or sugar if needed. Add a splash of water if it's a little thick.