General Tso's sweet and spicy stir-fry

This dish was invented by Hunanese chef Peng-Chang Kuei, with variations of it found all over the world.

The original dish used chicken, but we've used crunchy fried tofu. If you don’t like frying tofu, use smoked firm tofu and follow the rest of the recipe. Serve with steamed jasmine rice and broccoli.

Ingredients

For the Ssauce:

1 tbsp yellow bean sauce2 tbsp low-sodium light soy sauce1 tbsp tomato paste1 tbsp clear rice vinegar or cider vinegar1 tbsp chilli sauce1 tsp light brown sugar (if vegan) or honey1 tsp dark soy sauce

For the tofu:

400g golden fried tofu (you can fry firm tofu in oil for approximately 10minutes or until golden, alternatively you will find this in the Chinesesupermarket)1 clove garlic, crushed but left whole4 whole dried Sichuan chillies1 medium white onion, cut into 2.5cm squares1 large red pepper, deseeded and cut into 2.5cm squares1 tbsp Shaohsing rice wine or dry sherry4 spring onions, chopped into 2.5cm pieces

For the garnish and to serve:

80g peanuts, toasted and chopped, optionalToasted sesame seeds, to garnishbroccoli and steamed jasmine rice, to serve

Method

• Whisk together all the ingredients for the sauce in a bowl, then set aside

• Heat a wok over a high heat until smoking, add the oil and give it a swirl to coat the wok

• Add the garlic and dried chillies and fry for a few seconds to release their aroma. Add the white onion and stir fry for 1 minute, then add the red peppers and Shaohsing rice wine or dry sherry.

• Add the fried tofu pieces and toss to combine. Add the sauce and cook until reduced and has a slightly sticky consistency, coating all the ingredients well.

• Transfer to a serving plate and garnish with the peanuts and sesame seeds

Cook's tips:

You can replace the tofu for skinless, boneless chicken thigh or breast. Add this to the pan after the onions and stir fry the chicken until its cooked through. Add the peppers and then follow the rest of the recipe.