Black Pepper Tofu

1: Slice the tofu into cubes and transfer to a bowl. Cover with the cornflour and mix until coated.

2: Heat 1 tablespoon of coconut oil in a non-stick frying pan over medium heat. When hot, add the tofu and fry on all sides until golden, about 10-15 minutes. Transfer to a plate.

3: Cook the jasmine rice as per packet instructions and steam the broccoli for about 5 minutes or until slightly soft. Keep both covered.

4: Return the pan to heat and add 2 tablespoons of coconut oil. When hot, add the garlic and ginger, frying for 2 minutes until they begin to brown.

5: Add the light soy sauce, dark soy sauce, and maple syrup to the pan. Grind the peppercorns and add them to the sauce, adjusting to desired spiciness.

6: Turn the heat up and cook for a couple more minutes until the sauce thickens, being careful not to caramelise the syrup.

7: Add the crispy tofu, spring onion, and red chilli. Stir to coat the tofu in the sauce.

8: Serve the tofu with jasmine rice, broccoli, and diced cucumber.