Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

Meanwhile, cut the Tenderstem® broccoli into thirds. 

Trim the courgette, then halve lengthways. Cut into roughly 1cm wide, 5cm long batons.

Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.

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

Once hot, add the Tenderstem® and courgette and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more.

Stir in the remaining garlic and fry until fragrant, 1 min. Season with salt and pepper.

Transfer the veg to a bowl and cover with a lid or foil to keep warm.

While the veg fries, add the tofu chunks, cornflour and Indonesian style spice mix to a medium bowl. Season with salt and pepper, then toss together to coat the tofu.

Once the veg has been transferred to a bowl, give the frying pan a quick wipe.

Return the frying pan to a high heat with a drizzle of oil. 

Once hot, add the tofu and fry until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.

Once fried, stir in the hoisin sauce, rice vinegar, honey and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Add a splash of water if the sauce is a little too thick.