Sweet Sambal-Hoisin Tofu and Jasmine Rice

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

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 to the tofu, season with salt and pepper and toss to coat well.

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. 

Meanwhile, in a small bowl, combine the soy sauce, sambal paste (add less if you'd prefer things milder), hoisin sauce, honey and the water for the sauce (see pantry for amount). Set your sticky sauce aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

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 sliced pepper and green beans. Stir-fry until starting to soften, 3-4 mins. Add the garlic and fry for 30 secs more.

Pour your sticky sauce into the veg pan and bring to the boil. Reduce the heat to medium, then simmer until the sauce has thickened, 3-5 mins. 

Once the sauce has thickened, add the crispy tofu back into the pan and stir until everything's well coated, 1 min. Add a splash of water to loosen the sauce if needed.