1 tablespoon sunflower oil

1 tablespoon chili bean paste (Lee Kum Kee sauces can be found in most large supermarkets)

1 tablespoon vegetarian oyster sauce (sometimes called vegetarian stir fry sauce). Alternatively, kecup manis or teryaki sauce work as alternatives

1 tablespoon cider vinegar

1 tablespoon light soy sauce

250g firm tofu

200g spinach

Mix together the chili bean paste, oyster sauce, vinegar and soy sauce.

Drain the tofu and wrap in a tea towel and place something fairly heavy on top – a chopping board of thick books – to squeeze the water out. By squeezing out the water, you allow the tofu to absorb the flavours of the sauce better.

Cut the tofu into cubes or strips.

Heat the oil in a wok or large frying pan. When the oil starts to smoke, add the tofu and fry gently for a few minutes until it starts to colour. Try not to stir it too frequently else the tofu may break.

Now add the sauce – careful here as it may cause a small eruption that goes over your clothes and up your nose, and possibly set your smoke alarm off.

Roughly chop the spinach and add to the pan. Cover, reduce the heat and cook until the spinach has wilted.

Serve with boiled rice or noodles.