Spiced Sticky Tofu and Stir-Fried Veg Bowl

Meanwhile, in a small bowl, combine the soy sauce, sweet chilli sauce, honey (see pantry for amount), half the sriracha and a squeeze of lime juice. This is your tofu sauce. 

In another small bowl, combine the remaining sriracha sauce with a squeeze of lime juice and the sugar for the sauce (see pantry for amount). This is your sriracha drizzling sauce. 

Cut the lime into wedges. Cut the Tenderstem® broccoli into thirds.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks.

Pop the tofu into a medium bowl with the cornflour. Season with salt and pepper, then toss to coat.

Heat a large non-stick frying pan on high heat with a drizzle of oil.

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

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

Pop the pan back on medium-high heat with a drizzle more oil if needed. Once the oil is hot, add the Tenderstem® and pepper, 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. Season with salt and pepper.

Once the veg is cooked, add the tofu back into the pan along with the tofu sauce. Bring to the boil then lower the heat and simmer until thickened, 1-2 mins.