Step 1

Slice your onion and red chillies. Cut your spring onions into 3cm lengths. Dice your red pepper into 2cm chunks. Grate your ginger and garlic. Set the veg aside until later.

Step 2

Tear your firm tofu into thin pieces, then pop them into a large bowl. Add 1/3 of your soy sauce, cornflour, white pepper and a really good pinch of salt. Mix again until the tofu is evenly coated.

Step 3

Heat a wok on a high heat with a generous glug of oil. Add your tofu in batches and fry for a few mins until crispy. Remove from the pan with a slotted spoon and repeat with your remaining tofu.

Step 4

Add your onion to the same pan and stir fry for 3 mins, then add your red pepper and fry for another 2 mins.

Step 5

Tip in your spring onions, red chilli, ginger and garlic and fry for 2 mins more.

Step 6

Add your sriracha, tomato ketchup, rice wine vinegar, caster sugar and your remaining soy sauce to the pan. Give it a mix and let it bubble and reduce for a couple of mins.

Step 7

Get your crispy tofu back in the pan and cook for 2 mins. Serve with rice.