vegetable or other neutral oil, for frying

1 onion, finely sliced

½-1 (seeds kept in or removed, depending how hot you like it) long red chilli, sliced diagonally

2½cm piece ginger, peeled and finely chopped

1 clove garlic, finely chopped

300g cauliflower, cut into florets

a large handful of leaves coriander

1 tbsp toasted sesame seeds

Step 1:

Prepare the marinated tofu by mixing tamari, shaoxing, and ½ tsp fine sea salt in a bowl. Coat the tofu with the mixture and let it marinate at room temperature for 20-30 minutes.

Step 2:

While the tofu marinates, create the spice mix by combining all ingredients along with ½ tsp sea salt in a small bowl. Drain the tofu and coat the tofu cubes in potato flour or cornflour by gently tossing them in a deep bowl.

Step 3:

Heat a large frying pan over high heat. Once hot, add oil and tofu cubes in a single layer. Cook undisturbed for 1-2 minutes until the bottoms are golden. Flip and cook until golden on all sides. Transfer tofu to a plate lined with kitchen paper. Wipe the pan and add more oil. Stir-fry onion, chili, ginger, and garlic for 1 minute until fragrant. Add cauliflower, season, and stir-fry for 4-6 minutes until just tender. Add tofu and spice mix, stir to combine, and remove from heat.

Step 4:

Adjust seasoning with sea salt if necessary. Garnish with coriander and sesame seeds, toss, and serve with rice.