280g firm or extra firm tofu - I use Tofoo - cut into 2cm dice

2 tablespoons smooth almond or peanut butter

Sesame oil

Light soy sauce

1 tablespoon maple syrup

2 tablespoons Tobanjan (Chili Bean Sauce)

1 small cauliflower

2 cloves garlic - crushed

Vegetables for stir frying - carrots, white cabbage, broccoli, mushrooms, spring onion, spinach, etc - chopped, julienned, sliced

Chilis - finely sliced

Start by roasting the tofu. Arrange the diced tofu on a baking sheet or the bottom of your air fryer and roast at 220ᵒC in a standard oven for 20 minutes, 200ᵒC in a fan oven for 20 minutes, or 200ᵒC in an air fryer for 12 minutes

In a mixing bowl, mix the nut butter with 1 tablespoon of sesame oil, 2 tablespoons soy sauce, the maple syrup and the chili bean sauce, then add the roasted tofu and leave to marinate

Grate the cauliflower either by hand of using a rough grating blade on a food processor

Heat 1 tablespoon of sesame oil in a large frying pan, then add the grated cauliflower along with the garlic and 1 tablespoon soy sauce. Stir occasionally for 8-10 minutes until hot, slightly softened and starting to brown a little, divide between two plates

Return the frying pan to the heat, add a splash of sesame oil and fry the vegetables until just tender. Add a splash of soy sauce, then arrange on your plates

Finally, return the pan again to the heat and fry off the tofu along with the nutty sauce. You may want to add a tiny splash of water, then keep on a high heat until the sauce goes sticky and the tofu is heated through

Add the cooked tofu to your plates, then finish with a few slices of chili