This dish is a bit like alchemy; it only comes together in the very final stage of cooking. The sauce, coming somewhere between East Asia and Mexico, is hot and sophisticated and lifts the veggies’ flavours to a rich, juicy, clever level. Holding back half the tofu until serving means you have some that's soft and juicy with the sauce and some that's crispy and crunchy. It's fast and easy to make and it also makes an excellent lunch next day if you have any leftovers (Ha!) If you're short on time, a packet of ready cooked long grain rice will work just fine. The original recipe was Chinese in origin using 2 tablespoons of chui chow chilli oil, but this makes it very garlicky. We’ve added a hint of Korean and Mexican flavouring instead

Sauce:-

1 tbsp Chinese rice vinegar

1 tbsp chopped chives

1 tbsp sweet chilli sauce or our Tomato & Chilli Jelly

2-3 heaped tspns Gochujang – to taste

1-2 heaped tspns chipotle sauce (or other very hot sauce/chilli oil) to taste

1-2 tbsp light soy sauce

The rest

250g smoked tofu (we use the Tofoo.Co)

1 tbsp cornflour, well seasoned with smoked salt and white pepper

2 tbsp vegetable oil

200g mixed exotic mushrooms (shitake, chicken leg, oyster etc), torn into 2 - 3 cm pieces

10 stems of Tenderstem Broccoli; separate the florets from the stalks, then cut the stalks into 1cm lengths

80g button/chestnut mushrooms, sliced

3 spring onions, split lengthways then cut into 3cm lengths

150g long grain rice

2 spring onions, chopped finely

• Set the rice cooking as per the directions on the packet
• Cut the tofu into 2cm chunks. Press gently between sheets of kitchen paper until very dry. Put in a bowl, season well and toss with the cornflour. All tofu surfaces should be coated
• Mix the sauce ingredients together and set aside
• Heat 1 tbsp of the oil in a wok or large frying pan on a high heat. Fry the tofu for 8 - 9 minutes, until golden on all sides. Remove from wok and keep warm
• Add the remaining oil and fry the sliced broccoli stalks for a minute, then add the florets and mushrooms and cook for 2 minutes
• Add half the the tofu and the larger spring onions pieces along with the sauce. Cook (still on a high heat) for a further minute
• Serve immediately by piling the rice into two bowls, then topping with the veggies and the held back tofu and garnishing with chopped spring onions