Crispy Tofu with Chilli and Thai Basil

To prepare the crispy tofu, drain the tofu and cut lengthways through the centre so you end up with two long, thin pieces. Place between sheets of paper towel and weigh down with some food tins or similar. Allow the tofu to drain for 30 minutes or so. Once dry, cut it into 2 cm (¾ in) cubes.

Preheat the oven to 200°C (400°F) and line a baking tray with baking paper.

Place the tofu in a large bowl, pour over the oil and toss to coat. Scatter in the cornflour, onion and garlic powder, salt and some pepper and toss again, ensuring all the tofu is well coated. Spread it out in a single layer on the prepared tray and bake for 20 minutes, then turn the tofu cubes over and bake for another 15 minutes, or until golden and crispy.

While the tofu is baking, mix the minced garlic and chilli on your chopping board, then sprinkle over a big pinch of salt. Using the flat side of your knife, press down and repeatedly drag it across the garlic and chilli until you have a rough paste. This can also be done with a mortar and pestle, if preferred.

Heat the oil in a wok over a high heat. Once hot, add the garlic and chilli paste and quickly toss for 10–15 seconds, then throw in the crispy tofu and beans and toss to coat.

Stir in the soy sauce, mushroom oyster sauce, fish sauce, chicken stock, caster sugar, and 1 tbsp cornflour for sauce and toss regularly for about 1 minute to coat and combine, then throw in the Thai basil leaves. Toss one last time and serve with steamed jasmine rice.