Lee Kum Kee Black Pepper and Chilli Tofu Stir-Fry

Remove the tofu from the packaging and pat it dry with kitchen towels.

Break the tofu apart with your hands into 3cm cubes. Put in a bowl along with the Lee Kum Kee Premium Soy Sauce, cornflour and cracked pepper.

Line the base of an air fryer or an oven tray with baking paper. Spread the tofu out onto the baking paper and drizzle over the oil. Bake for 18–25 minutes, or until the edges are dry and crispy, turning the pieces over halfway through. An oven will take a little longer than an air fryer.

Stir-fried vegetables: While the tofu is cooking, heat the butter in a wok or large frying pan over a low heat. Add the onion, ginger and chilli and cook for 10 minutes or until softened.

Add the garlic and cracked pepper and cook for 2 minutes. Add the broccolini and beans and increase the heat to medium. Add a few tablespoons of water to the pan to help steam the vegetables. Cook for 5 minutes, tossing the vegetables regularly.

In a small bowl, mix the Lee Kum Kee Vegetarian Stir-Fry Sauce, Lee Kum Kee Premium Soy Sauce and caster sugar. Pour over the vegetables and cook for 5 minutes, or until the vegetables are tender and the sugar has dissolved.

Add the tofu to the pan and stir through.

Serve the stir-fry on cooked medium-grain rice and top with toasted sesame seeds.