John Whaite’s sticky chilli tofu

1. Put the sliced peppers and onion into a small bowl and have it handy. Put the shredded chilli, chilli powder, ginger and garlic into another small bowl. Whisk together the ketchup, soy, sugar, cornflour and 3 tbsp water in a third bowl.

2. Heat a large frying pan (one you have a lid for) over a high heat and add 1-2 tbsp oil. When the oil is hot, add the tofu and fry according to pack instructions, tossing frequently, until golden and slightly crispy. Tip into a bowl and set aside until needed.

3. Return the pan to a high heat and add 1 tbsp oil. When the oil is hot, add the peppers and onion and stir-fry, tossing frequently, until the pepper is a little softer and the skin is slightly blistered – a couple of minutes. Add about 3 tbsp water and cover with a lid. Steam for 3 minutes until the vegetables are tender but still have some crunch, then remove from the heat and allow the water to evaporate.

4. Add the chilli, ginger and garlic mixture and fry, stirring with a wooden spoon, just for a minute, then stir in the ketchup mixture and cook for a few seconds more until the sauce has thickened. Remove the pan from the heat. If the mixture is very thick then add 1 tbsp or so more water and stir to combine – the sauce should be like thick honey. Stir the tofu into the sauce and serve with boiled rice.