Simple and delicious.  Serve as an impressive vegan starter or with rice for a tasty main course

Ingredients serves 2

a 400g (14 ounce) block of firm tofu

3 peppers (capsicum, bell peppers) 2 red and one yellow or vice versa, sliced

an onion, sliced

a clove of garlic, chopped

a one inch (2 and a 1/2cm) piece of ginger chopped

a tablespoon of dark soy sauce

a tablespoon of agave nectar

a tablespoon of cornflour

a teaspoon of tumeric

a teaspoon of dried chilli flakes

salt and pepper

vegetable oil

Method

Drain the tofu and place in a fine sieve with a weight on top (a plate or bowl with a can of tomatoes on it for instance) and allow to drain for 20 minutes or so.  Then pat dry

Heat a frying pan and add a splash of oil

In a bowl mix the cornflour and turmeric together with a pinch of salt and pepper

Cut the tofu into one inch (2 and a 1/2cm) cubes and roll them in the cornflour and turmeric (reserve the remaining flour) and fry in the hot oil for about 10 minutes turning occasionally until golden

In the meantime heat another pan or wok for the peppers, add oil and the onions and a pinch of salt, stir to coat and add the garlic and ginger and then the sliced peppers and the dried chilli flakes.  Stir on a high heat for 5 minutes

Add the soy sauce and agave nectar and then a splash of water mixed into the remaining cornflour and add this too and mix

Serve the peppers with rice and topped with the golden tofu