Crispy Tofu & Veggie Stir Fry

• 280g extra-firm tofu
• 150g rice
• 1 red pepper
• 1 courgette
• 100g sugar snap peas
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 2 garlic cloves
• Cornflour for coating

1. 1

   Drain the tofu and press firmly between kitchen paper or a clean towel for at least 10 min to remove moisture. Cut into 2cm cubes and toss in cornflour until lightly coated.

2. 2

   Rinse the rice and cook in 300ml salted water — boil, cover, simmer 12 min, rest 5 min.

3. 3

   Heat oil in a non-stick pan over high heat. Fry the tofu in a single layer without disturbing for 3 min until golden. Flip and cook 2–3 min more on each side until crispy all over. Remove.

4. 4

   In the same pan, add a splash more oil. Stir-fry the sugar snap peas 1 min. Add the sliced courgette and pepper strips and cook 3 min until just tender.

5. 5

   Mince the garlic and add to the pan. Cook 30 seconds.

6. 6

   Mix soy sauce, hoisin, and sesame oil together. Pour over the veg, return the tofu, and toss over high heat for 1–2 min until everything is glazed.

7. 7

   Serve over rice.