Rinse the jasmine rice. Add the rice, a pinch of 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. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, clean the mushrooms with a cloth, knife or brush (don't wash them). Quarter the mushrooms. Chop the broccoli. Slice the spring onion into thin sticks. Peel and mince the garlic. Cube the tofu, sprinkle it with salt and turn it in the corn starch.

In a small bowl, combine the sriracha (spicy!), sweet chilli sauce (spicy!), hoisin sauce, soy sauce, apple cider vinegar, chilli powder (spicy!) and chilli flakes (spicy!). Mix well. This is your stir-fry sauce.

See pro tip! Heat a generous amount of oil in a pan over a medium-high heat. Once hot, add the coated tofu cubes and fry for 7-8 min, turning occasionally, until crisp and golden. Once crisp, transfer them to a plate lined with kitchen paper and set aside.

Return the pan to a high heat with a second drizzle of oil. Add the mushrooms and fry for 5 min until browned. Add the broccoli and spring onion and stir-fry for 2-3 min further. Add the garlic, cashew nuts and both kinds of sesame seeds, and fry for 1 min.

Add the stir-fry sauce and the fried tofu cubes to the pan. Cook for a final 1 min and give everything a good mix up. Serve over the cooked rice.