Sweet and sour tofu stir-fry

Mix the sauce first: white vinegar, oyster sauce, soy sauce, brown sugar, Sriracha and a little sesame oil.

Use at least medium-firm tofu and fry it first, for golden colour, a rough surface that holds sauce, and a chewier outside that stops it crumbling; otherwise use firm or extra-firm.

Halve the grape tomatoes (or slit small ones), and prepare the pineapple, onion, bell peppers, cucumber and asparagus.

Heat a little oil and cook the chopped garlic until starting to brown. (With meat, add it before the vegetables.)

Add all the vegetables at once, so the tomatoes have time to break down and sweeten the sauce, then the sauce; stir-fry until tender with a little crunch, tasting to check.

Add the fried tofu at the last second to coat with sauce; turn off the heat, add green onions and cashews and toss.

Plate, top with more cashews and serve with jasmine rice.