2 x 280g packets of tofu
400g of basmati rice
1 white onion
Crushed black peppercorns
Light soy sauce
Dark soy sauce
1 red chilli
4 spring onions
Step 1Chop the tofu into cubes. Coat in cornflour.
Step 2Add some vegetable oil to a wok. Fry the tofu until browned and remove from the wok.
Step 3Get the rice on (follow the instructions on the packet).
Step 4Clean the wok and place over a medium heat. Add a splash of oil. Add 4 tablespoons of butter, along with the chopped onion, finely chopped garlic and a large piece of fresh ginger.
Step 5Fry until everything is soft. At this point, add 2 tablespoons crushed black peppercorns and 2 tablespoons white sugar. Stir them in. Once the sugar has dissolved, add 5 tablespoons each of light and dark soy sauce.
Step 6Stir it all together, and then add a chopped red chilli and 3 chopped spring onions. Stir, and then re-add your tofu. Stir it in, add another tablespoon of butter, allowing it to melt, then remove the tofu from the heat.
Step 7Serve the tofu on top of a mound of steaming rice, garnish with another chopped spring onion and enjoy!