Crispy Vegetarian Oyster Tofu with Snow Peas and Cashew Nuts

Bring a saucepan of water to the boil.

Chop the tofu into strips or cubes.

Cut the red onion into wedges.

Finely chop the garlic and coriander.

Mix together the garlic, sugar, soy sauce, vegetarian oyster sauce, sesame oil and rice vinegar.

Take half of the cornflour and dredge the tofu in the cornflour until well coated.

Add the rice to the now boiling water (cook for 11mins).

Mix the remaining cornflour with twice the amount of water in a small bowl, set aside.

Heat the vegetable oil in a wok or frying pan on high heat.

Add the tofu to the pan and cook until crisp on the outside.

Remove the tofu from the pan and allow to drain on paper towel.

Add the snowpeas, red onion and a splash of water to the wok.

Stir fry the vegetables for a few minutes or until the vegetables are tender.

Add the cashews to the pan.

Return the tofu to the pan.

Add the sauce mix and another splash of water to the wok.

Gradually add the cornflour mixture to the sauce until the sauce thickens to the desired consistency.

When the rice is cooked, drain any remaining water.

Distribute the rice among serving plates.

Serve the stir fry with the rice and sprinkle with the fresh coriander.