Chinese Tofu Kung Pao with Jasmine Rice

Prepare your ingredients: bring a saucepan of salted water to the boil, chop the baby corn, slice the spring onion on a diagonal, peel and finely chop the ginger and garlic. Also, chop the tofu and dredge it through the cornstarch kept in a shallow bowl.

Start cooking the white rice in the boiling water, reduce the heat, cover and let it simmer until softened.

While the rice is cooking, create your sauce by combining ginger, garlic, hoisin sauce, brown sugar, rice vinegar and soy sauce in a small bowl.

Heat peanut oil in a frying pan over high heat. Add the tofu and fry it until it becomes crispy and golden brown. Once done, remove it from the pan and set it aside.

Using the same pan, stir-fry the baby corn and snow peas.

After the vegetables have cooked, add the peanuts and dried chillies to the pan.

Bring the tofu back into the pan, adding in the sauce you made earlier. Stir everything together, ensuring the tofu and vegetables are well-coated.

Drain the cooked rice and divide it among serving plates. Serve the Kung Pao tofu on top or beside the rice, garnishing each serving with spring onion. Enjoy your meal!