This tofu dish has a great look and texture. The spicy al dente vegetables offset the mild crispy soft centred bean curd. Serve as a delicious and unusual starter or with rice or noodles for a satisfying main course

Engredyan pou de

200g (7 ons) nan tofou fèm

1/2 a teaspoon of salt

1/2 a teaspoon of white pepper

1/2 a teaspoon of ground tumeric

3 ti kiyè luil nan maizna

70g (2 ak yon 1/2 ons) of tender stem broccoli

3 large savoy cabbage leaves

yon ti ponyen nan pwa jele

2 zonyon sezon prentan

a handful of shitake mushrooms (most mushrooms would work here)

a 1″ (2 ak yon 1/2 cm) moso nan jenjanm

yon lay nan lay

1/2 a teaspoon of stock powder

yon gwo kiyè nan sòs soya

ji a nan mwatye yon sitwon

lwil oliv legim

sèl ak pwav

rock salt (si ou vle)

Metòd

Drain the tofu in a fine mesh sieve and put a bowl on top. Drain this over the sink or over a bowl with a couple of cans in the bowl to weigh it down while the coating and vegetables are prepared

Heat some oil in a wok to a 1/4 pous (just over 1/2 cm) depth

Mix the 1/2 teaspoon of salt, white pepper, and turmeric with the 3 teaspoons of cornflour in a large bowl until blended together

Cut a V shape to remove the tougher part of the stalks of the cabbage, roll into a cigar shape and cut once lengthways and then in 1/2 pous (1cm) strips across

Trim, remove the tougher leaves and cut the springs onions on the diagonal into 1″ (2 ak yon 1/2 cm) moso

Finely chop together the red and green chillies, the ginger and the garlic

Pat dry the tofu and cut into one inch (2 ak yon 1/2 cm) cubes, roll each one in the cornflour, turmeric and salt and pepper mix until thoroughly coated and drop into the heated oil in the wok (saving the remaining flour and spice mix for later)

Cook for around 10 minutes turning with tongs until each side is golden brown

Remove the tofu from the wok, drain on kitchen paper and set aside

Put the broccoli, cabbage and mushrooms into the hot oil in the wok and stir fry over a high heat for 3 to 5 minutes until the edges are slightly charred

Add the chopped garlic, chillies and ginger and stir fry for a further 2 minit

Add this and the half teaspoon of stock powder, soy sauce, spring onions and the handful of frozen peas to the wok and stir bringing to the boil. Reduce the heat to a minimum

Ajoute 100ml (3 ak yon 1/2 ons likid) of cold water to bowl containing the cornflour and turmeric and mix. Stir this into the vegetables in the wok

Cook and reduce for a further 5 minit

Serve the vegetables piping hot with the sauce poured over them and topped with the golden tofu cubes, with a spritz of lime juice and a sprinkling of rock salt (si ou vle)