Salt And Pepper Tofu

Mix the chilli (0.5 red), ginger (2.5 cm), and soy sauce (3 tbsp) in a small dish and set aside until ready to serve.

Pat the firm tofu (396 g) dry with kitchen paper. Slice into 1cm pieces, then halve each slice along the diagonal into triangles.

In a bowl, mix the cornflour (60 g), onion powder (1 tbsp), garlic powder (1 tbsp), chinese five spice (1 tsp), black pepper (0.5 tsp), and fine sea salt (0.5 tsp). Dip each tofu triangle in the cornflour mix, ensuring it's evenly coated. Pat off any excess; set aside. Reserve the remaining cornflour mix.

Place a large, heavy-based frying pan over a medium-high heat and add the vegetable oil (4 tbsp). Carefully add the tofu and cook for 3 mins each side or until golden. Remove with a slotted spoon or tongs and drain on kitchen paper. Start 6m timer

Toss the broccoli (200 g) in the remaining cornflour mixture, shake off any excess and add the broccoli (200 g) to the hot pan. Cook for 5 mins, stirring regularly, until lightly charred but still crunchy. Return the firm tofu (396 g) to the pan, add most of the chilli (1 red), chili (1 green), and onions (4 spring) and toss to mix. Cook for 2 mins, stirring occasionally, until everything is hot. Start 7m timer

Transfer to a serving plate. Garnish with the reserved onions (4 spring) and chilli (1 red), then grind over some more [black pepper] and serve with the [dipping sauce].