Tofu balls with spicy Asian stir-fry

Press the block of tofu firmly between plenty of sheets of kitchen paper to remove as much moisture as possible. Lightly toast the cashews in a dry frying pan and tip into a food processor. Blend briefly to break up. Add the breadcrumbs, tofu and a quarter of the salad onions, and blend until the ingredients are finely ground and starting to clump together. Shape into about 12 small, firm balls.

Combine the chilli paste in a small bowl with the bouillon powder, sugar and 3 tbsp water. Heat 1 tsp of the oil in the frying pan and fry the tofu balls, shaking the pan frequently for about 5 minutes until lightly browned. Tip out onto a plate.

Heat the remaining oil in the pan and stir-fry the mixed vegetables for 5 minutes. Add the remaining salad onions and beansprouts and stir-fry for 2 minutes until piping hot. Stir in the chilli mixture and tofu balls, and mix well before serving.