Black Pepper Tofu

Method

1. Slice the tofu into cubes and transfer to a bowl. Cover with the cornflour and mix until the tofu is coated all over in the cornflour.
2. Add 1 tablespoon of coconut oil to a non-stick frying pan on a medium heat. When the oil is hot, add the tofu and fry on all sides until golden, which will take about 10-15 minutes. Then transfer to a plate.
3. Meanwhile, cook the rice as per the packet instructions and steam the broccoli for about 5 minutes or until slightly soft, then keep both covered.
4. Place the pan back on the heat and add 2 tablespoons of coconut oil. When the oil is hot, add the garlic and ginger and fry for 2 minutes or until they begin to brown.
5. Next add the light soy sauce, dark soy sauce and maple syrup. Then grind the peppercorns and add them to the sauce (depending on how fiery you like it, you might want to add half and see how you go). Turn the heat up and cook for another couple of minutes or until the sauce begins to thicken, but avoid caramelising the sauce because the syrup might burn.
6. Finally add the crispy tofu, spring onion, and red chilli. Stir to coat the tofu in the sauce, then serve with the jasmine rice, broccoli and cucumber.