Spicy chilli garlic tofu

Wrap the firm tofu in paper towels, put a weight on top and leave 30 minutes to drain.

Finely chop half the onion; cut the other half into quarters and separate into petals. Cut the bell peppers; chop the garlic, not too fine; cut the green onions on a bias.

In a bowl mix soy sauce, dark soy sauce, apple cider vinegar, ketchup, a little sugar, Kashmiri red chilli powder, water and cornstarch.

Cut the tofu into chunky bite-size pieces; just before frying, mix gently with a little red chili powder, a sprinkle of salt and cornstarch.

Heat about 4 tablespoons of oil in a nonstick pan over medium heat; fry the tofu in a single layer with gaps, in batches, turning when golden brown; remove to a bowl.

Over medium heat, stir the garlic about a minute, then the chopped onion a minute, then the bell peppers and onion petals, a sprinkle of salt and deseeded dried red chilies.

Raise the heat to high and stir briefly, keeping the vegetables colourful and a little crunchy.

Stir the sauce and add it; let it bubble a few seconds, then stir.

Add the green onions, the tofu and a few drops of sesame oil; switch off the heat as soon as the tofu goes in so it does not turn soggy. Sprinkle with toasted sesame seeds.