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. Fast and easy to make, it also makes an excellent lunch if you have any leftovers (Ha!). The original recipe was Chinese in origin using 2 tbsp 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

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

2 tbsp cornflour

2 tbsp vegetable oil

200g mixed exotic mushrooms (shitake, chicken leg, oyster etc), torn into 3-4cm pieces

10 heads 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

To serve:-

Rice or noodles

2 spring onions, chopped finely

• Mix the sauce ingredients together and set aside

• 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

• 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 the tofu and the larger spring onions along with the sauce. Cook (still on a high heat) for a further minute

• Serve immediately with steamed rice/noodles sprinkled with chopped spring onions