Black Pepper Tofu with Broccoli

Chop the tofu into large cubes. Carefully turn the cubes in the corn starch. Heat a generous amount of oil in a pan over a medium-high heat. Once hot, add the coated tofu cubes and fry them for 10 min, turning occasionally, until crisp and golden. Once crisp, transfer the tofu to kitchen paper. Reserve the pan.

Add the rice, salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

Meanwhile, peel and slice the shallots. Peel and grate the garlic and ginger. Chop the red chilli and spring onions. Rinse the broccoli and separate it into florets.

Return the reserved pan to a low heat with a drizzle of oil. Add the shallots, garlic, ginger, chilli (spicy!) and spring onion (reserve some of the chilli and spring onion for garnish). Cook for 5 min, stirring occasionally, until soft.

Meanwhile, bring a pot of lightly salted water to the boil and add the broccoli. Boil for 5 min or until tender. Drain.

Meanwhile, crush the black peppercorns in a pestle and mortar. Add the sugar, soy sauce, rice vinegar and 2 tsp of crushed black pepper (spicy!) to the sauce. Add the crispy tofu and carefully fold until coated. Serve the black pepper tofu with the broccoli and jasmine rice. Garnish with the remaining spring onion and red chilli (spicy!).