Sweet chili tofu wok | 20-minute dinner

Thoroughly pat the tofu dry with paper towels, then cut it into approximately 2 cm cubes. Toss in the cornstarch so that each side is covered in a thin layer – this ensures a crispy texture when frying.

Prepare the vegetables: cut the broccoli into small florets, slice the bell pepper into strips, and slice the spring onions (set aside some of the green parts for serving). Grate the garlic and fresh ginger.

In a small bowl, mix together the sweet chili sauce, soy sauce, and sesame oil, then set aside.