2 Medium onions
6 Cloves of garlic
Thumb size piece of ginger
1 chilli
Block of firm tofu
200g broccoli
200g chestnut mushrooms
750ml Veg stock
2 tablespoons curry powder
1 tablespoon Chinese 5 spice
1 teaspoon ground cumin
2 tablespoons light soy sauce
1-2 table spoons cornflour
Method
First pre-heat the oven to 180 degrees celcius (356 F), then squeeze as much water out of the tofu as you can and pat dry with kitchen paper and cut into bitesize cubes. Coat the tofu in Chinese 5 spice and bake for 20-25 minutes.
Heat a pan over a medium-high heat. Once hot, add oil of choice, the onions and soy sauce. Sautee for about 5 minutes before adding the garlic, ginger and chilli, and cook for another minute.
Add the dry spices and cook for about a minute ensuring that everything is coated. Add the tofu, mushrooms and veg stock and stir everything to combine. Leave to simmer 20 minutes, adding the broccoli for the last 5 minutes of cooking.
Make a cornflour slurry by mixing a tablespoon of cornflour with some water, pour this into the curry to get the sauce to thicken up
Serve immediately with rice, noodles or salt and pepper chips!